/ Vegetable Appetizers
spanish or yellow onion, finely chopped
cloves garlic, minced
ripe tomatoes, chopped
sweet smoked paprika
freshly ground black pepper
1Heat olive oil in a large saucepan over medium heat.
2When hot add diced onions.
3Cook for 5 minutes, stirring often so they do not burn.
4Add the tomato paste, stirring well.
6Add the garlic, tomatoes, sweet and hot paprika, chili powder, wine vinegar and sugar.
7Bring to a boil, reduce heat and simmer for 10 minutes, stirring often.
8Remove from heat, let cool then place in a sealed container-chill for 24 hours.
9Preheat oven to 450 degrees.
10Peel and cut potatoes into 1 and 1/2 inch chunks.
11In a large pot of boiling water add 1 tablespoon white vinegar.
12Add potatoes, boiling for 5 minutes.
14Add potatoes to a large mixing bowl.
15Drizzle with 1/4 cup olive oil.
16Divide potatoes between 2 rimmed baking sheets.
18Using a spatula flip the potatoes, cook for another 20 to 25 minutes.
19You want them nice and golden brown.
20Remove from oven, divide between 6-8 bowls.
21Top with reheated sauce, serve with toothpicks & offer black pepper.