Friday, February 10, 2012

Potato Balls in Tomato Sauce

Potato Balls in Tomato Sauce
from Mango Tomato

3 medium potatoes, diced
3 Tbs. olive oil, divided
1 medium onion, diced
14 oz. tomato sauce (recipe here)
1 Tbs. Mexican or Southwest spice mix
dash of sugar
3 thyme sprigs
creme fraiche (to garnish, optional)

1. Cook the potatoes in salted water until tender.
2. Meanwhile, saute the onion on high heat with 1 Tbs. olive oil and a pinch of salt until mostly carmalized (or fully carmalized if you're patient) stirring frequently.
3. Heat the remaining 2 Tbs. olive oil in a skillet on medium heat. Mash the potatoes and add the caramelized onions, and form into balls. Fry in the oil, browning on at least 3 sides.
4. In another pan, combine tomato sauce, spice mix, sugar and thyme sprigs on medium heat. Heat until bubbling.
5. Serve potato balls over tomato sauce, with a drizzle of creme fraiche.

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