12 large new potatoes
1/2 teaspoon paprika
1 small onion
1 garlic clove
1 small dried red chili pepper
4 tablespoons olive oil
1 cup pureed tomatoes
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Salt
Freshly-ground black pepper
Parsley
Directions: one line for each direction. When saved the lines will be numbered.
Scrub the potatoes, place them in a saucepan of cold water and bring to a boil. Cook for 10 minutes, until almost tender.
For the tomato sauce, finely chop the onion and garlic and crush the chili pepper. Heat one tablespoon of oil in a small saucepan and add the onion and garlic.
Cook for three minutes until softened, then add chili pepper, tomatoes, wine, parsley and salt and pepper to taste. Simmer for 20 minutes until thickened, stirring occasionally.
Drain the potatoes and rinse under cold water. Pat dry and cut each one into four wedges. Brush the potato wedges with the remaining olive oil and sprinkle with the paprika.
Place on the grill rack, grill for five to six minutes, turning frequently, until golden all over.
Transfer the potatoes to a serving dish, pour the tomato sauce over them. Garnish with parsley.
This recipe yields 4 servings.
Comments: This Spanish dish presents golden grilled potatoes in a piquant tomato sauce.
