Thursday, July 10, 2008
I do love to make "wine bar" food at home. Varied small plates, a big red wine, and some ultra smooth music that just breathes "relax". Federico Aubele is as smooth as they get.
This dish resembles the spicy potatoes you find at tapas restaurants. The fire roasted tomatoes add a smoky depth, and the sweet potatoes provide such a pretty orange contrast and a little sweet touch. This version isn't super spicy, so some cayenne or chipotle would be a nice touch as well.
adapted from Moosewood Restaurant Low-Fat Favorites
2 pounds potatoes (I used red and sweet), cut into bite-sized chunks
2 medium onions, chopped
4 garlic cloves, minced
2 teaspoons extra virgin olive oil
1 1/2 teaspoons chili powder
1 teaspoon ground ancho chile powder
1 (14.5 ounce) can diced fire roasted tomatoes, undrained
3 Tablespoons fresh parsley, chopped
salt and pepper to taste
Cover the potatoes in salted water in a Dutch oven and bring to a boil. Lower heat to simmer and cook, partially covered, about 10 minutes, until they begin to get tender. Drain and set aside.
Heat the oil over low heat in a skillet, add onions and garlic, and saute, covered, for about 10 minutes. Add chili powders and cook another two minutes. Add tomatoes and bring to a simmer. Add the potatoes to the skillet and cook for about 10 minutes, or until they are tender. Add salt and pepper to taste, and chopped parsley.