Photo: Kana Okada; Stylist: Phillipa Brathwaite
Prep Time
5 Mins
Cook Time
25 Mins
Yield
Makes 4 servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)

 

 

This recipe goes with Panko-Crusted Oven-"Fried" Fish

Serve these potatoes as a healthier alternative to french fries. Chipotle seasoning adds a welcome tanginess to the dish. Serve with Panko-Crusted Oven-“Fried” Fish.

How to Make It

Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water. Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat. Add garlic; cook until very soft (about 5 minutes). Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Purée until smooth, adding water a little at a time to reach the consistency of ketchup. Drain potatoes well; when cool enough to handle, cut them in half. Serve potatoes with ketchup and Panko-Crusted Oven-"Fried" Fish.

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