This recipe goes with Panko-Crusted Oven-"Fried" FishServe 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.


Credit: Kana Okada; Stylist: Phillipa Brathwaite

Recipe Summary test

5 mins
25 mins
30 mins
Makes 4 servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

530 calories; fat 14.8g; saturated fat 2.2g; mono fat 8.9g; poly fat 2g; protein 39g; carbohydrates 62g; fiber 8g; cholesterol 66mg; iron 4mg; sodium 767mg; calcium 110mg.