New Potatoes With Chipotle Ketchup

New Potatoes With Chipotle Ketchup Photo: Kana Okada; Stylist: Phillipa Brathwaite


  • 1 cup boiling water
  • 1 cup sun-dried tomatoes (preferably not packed in oil)
  • 1 1/2 pounds small new potatoes
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • 1 teaspoon balsamic vinegar
  • 1 canned chipotle chile with adobo
  • Panko-Crusted Oven-"Fried" Fish


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.

  • Prep Time:
  • Cook Time:



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

  • Yield: Makes 4 servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)

Nutritional Information

Calories per serving: 530
Fat per serving: 14.8g
Saturated fat per serving: 2.2g
Monounsaturated fat per serving: 8.9g
Polyunsaturated fat per serving: 2g
Protein per serving: 39g
Carbohydrate per serving: 62g
Fiber per serving: 8g
Cholesterol per serving: 66mg
Iron per serving: 4mg
Sodium per serving: 767mg
Calcium per serving: 110mg

Good to Know

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.