YIELD: Serves 4
- 2 lbs mini potatoes, halved
- 1/3 cup of olive oil
- 2 tablespoons of tomato paste
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1.5 teaspoons of white wine vinegar
- 1-2 cloves diced garlic
Preheat the oven at 450°F/213°C
Thoroughly wash the potatoes and slice them in half. Set them in a strainer as you prepare the dressing/marinade.
In a jar, combine all of the other ingredients and stir thoroughly
Place all of the potatoes into 1 bowl (or roasting pan) and pour the mixture evenly over all of the potatoes.
Toss the potatoes and shuffle them around with your hands until they are covered with the mixture from the jar.
If you have not already done so, transfer the potatoes (now covered with the mixture) into the roasting pan.
Add enough liquid, your choice of chicken stock, diluted red wine (or even just water), to barely cover the bottom of the roasting pan. This will provide additional moisture which serves to make the potato skins crunchy on the outside, yet moist inside.
Season the potatoes to taste, I prefer ground coarse sea salt, but you can use table salt, of course.
Cover the roasting pan and place it in the middle rack of the oven.
About halfway through the cooking process, give the potatoes a shake and if the liquid (stock) has completely evaporated add a little more, then cover again and return to the oven.
The potatoes are ready when they are fork tender but don't let them cook to the point of becoming too mushy as they will continue to cook once you remove them from the heat anyway.
Bake at pre-heated temperature for approximately 30-35 minutes.
Per serving - 321 calories
Mostly from healthy fats and medium glycemic carbs.
However, keep in mind that the glycemic index changes based on how many potatoes you consume.