Nb persons: 8
|1 tablespoon||extra-virgin olive oil|
|4 cloves||garlic, minced|
|1 medium||yellow onion, cut into 1/2-inch dice|
|1 tablespoon||all-purpose flour|
|One 14-ounce can||low-sodium chicken stock, or homemade, skimmed of fat|
|One 15-ounce can||tomato sauce|
|2 tablespoons||white-wine vinegar|
|1/2 teaspoon||crushed red-pepper flakes|
|1 1/2 pounds||fingerling potatoes|
|1/4 teaspoon||freshly ground pepper|
|1 tablespoon||chopped fresh oregano, for garnish|
Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add garlic and onion, and cook until translucent, about 4 minutes. Sprinkle with flour, and stir to coat. Add chicken stock, tomato sauce, vinegar, paprika, and red-pepper flakes. Bring to a boil, and reduce to a simmer. Let cook until slightly thickened and aromatic, about 30 minutes. Set aside, and keep warm.
Meanwhile, cook the potatoes: Heat oven to 375 degrees. Cut the potatoes in half lengthwise. Toss in a bowl with remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Place the coated potatoes cut side down in a single layer on a large cookie sheet, and bake until golden brown and cooked through, about 35 minutes. Remove from oven, and serve with reserved warm tomato sauce, garnished with chopped oregano.
Recipe uploaded with Shop'NCook recipe organizer software.