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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 5 Tbs. olive oil
- 8 large baking potatoes, peeled and cut into 1 inch cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz. can peeled plum tomatoes, finely chopped
- 1/2 cup low-sodium vegetable broth
- 2 jalapeno peppers, seeded and finely chopped
- 2 Tbs. chopped fresh flat-leaf parsley
Method
- Preheat oven to 425F.
- In large skillet, heat 4 tablespoons oil over medium-high heat.
- Add potatoes, and cook, stirring often, until browned, about 8 minutes.
- Transfer potatoes and any oil remaining in skillet to baking dish, and bake until crisp and tender, about 12 to 15 minutes.
- In same skillet, heat remaining tablespoon oil.
- Add onion and garlic, and cook, stirring often, until onion is softened, about 5 minutes.
- Add remaining ingredients, and simmer, uncovered, 10 to 12 minutes.
- Transfer potatoes to serving bowl.
- Add tomato mixture, and toss to coat.
- Serve warm.
