Family Tested & Approved
spanish or yellow onion, finely chopped
cloves garlic, minced
ripe tomatoes, chopped
sweet smoked paprika
freshly ground black pepper
Heat olive oil in a large saucepan over medium heat.
When hot add diced onions.
Cook for 5 minutes, stirring often so they do not burn.
Add the tomato paste, stirring well.
Add the garlic, tomatoes, sweet and hot paprika, chili powder, wine vinegar and sugar.
Bring to a boil, reduce heat and simmer for 10 minutes, stirring often.
Remove from heat, let cool then place in a sealed container-chill for 24 hours.
Preheat oven to 450 degrees.
Peel and cut potatoes into 1 and 1/2 inch chunks.
In a large pot of boiling water add 1 tablespoon white vinegar.
Add potatoes, boiling for 5 minutes.
Add potatoes to a large mixing bowl.
Drizzle with 1/4 cup olive oil.
Divide potatoes between 2 rimmed baking sheets.
Using a spatula flip the potatoes, cook for another 20 to 25 minutes.
You want them nice and golden brown.
Remove from oven, divide between 6-8 bowls.
Top with reheated sauce, serve with toothpicks & offer black pepper.