Potatoes Stewed in Tomato SauceMarch 31, 2010
Tonight was taco night at our house, called either Bell Manor or Chateau Klonsky, depending on who you are talking to at any given moment. Using leftover roast chicken, some jack cheese, crisp lettuce and the following potatoes stewed in tomato sauce, I wish taco night was every night.
These simple potatoes I gathered from some recipe or another. but are most recently inspired by a Pakistani dish in Art Smith’s Back to the Table. My version is decidedly NOT Pakistani, and much closely resembles southern Italian flavors than anything else, but nevertheless, it made for some great chicken tacos. Enjoy!
1/4 c. minced onion
1 small clove of garlic
1 T. fresh thyme
1/2 t. fennel seeds
1/8 t. cayenne pepper or a few dashes hot sauce, to taste
3 small yukon gold potatoes, diced into 1/2″ cubes
1.5 c. tomato puree (I use Pomì brand, but you could always make your own, too!)
1 t. kosher salt
Black pepper, to taste
1/4 c. water
- In a pre-heated skillet (over medium-low heat), heat a tablespoon or two of oil until hot, then add onions.
- Saute onions until translucent, about two minutes. Add garlic, herbs, and spices. If using hot sauce, omit a this step and add at the very end.
- When the kitchen begins to fill with the scents of thyme and fennel, add potatoes.
- Cook potatoes for about 5 minutes, or until they begin to soften a bit.
- Add tomato sauce, salt and pepper.
- Cook until the potatoes are tender. If the mixture gets too dry, add water as necessary. When the potatoes are finished cooking, no water should remain in the pan, creating a thick, flavorful and aromatic sauce.
- Add hot sauce, if using, and adjust seasoning to taste.
- Serve, say, in a chicken taco! Alternatively, you could spoon over brown rice, or on a bed of mixed roasted vegetables.