Crispy and Sweet Summer Baked Potatoes with Instant Tomato Sauce
Crispy and Sweet Summer Baked Potatoes with Instant Tomato Sauce
Colorful Seasonal Potato Dish: Healthy and Delicious Baked Potatoes with Fresh Tomato Sauce using Red and Purple Potatoes
Discover a special recipe using the fluffy, sweet summer potatoes that are only available this season. Enjoy these baked potatoes, with their tender insides and crispy exteriors, paired with a fresh tomato sauce made from scratch with fresh tomatoes and vegetables. Using red potatoes with their vibrant flesh and purple potatoes with their striking skin adds beautiful color and a richer flavor profile. This simple yet healthy and satisfying summer delicacy, baked potatoes with tomato sauce, will create a special meal.
For the Baked Potatoes- Potatoes 200g (choose your favorite, like new potatoes, red potatoes, or purple potatoes)
- Coarse salt 10g (for boiling)
- Water 1L (for boiling)
- 1 Tbsp Olive oil
- Pinch of whole black peppercorns
For the Instant Tomato Sauce- 1 Tomato (ripe)
- 30g Red onion (finely chopped)
- 0.5 Tbsp Apple cider vinegar
- 1/4 tsp Dried basil
- Pinch of salt
- 1 Tomato (ripe)
- 30g Red onion (finely chopped)
- 0.5 Tbsp Apple cider vinegar
- 1/4 tsp Dried basil
- Pinch of salt
Cooking Instructions
Step 1
First, prepare the potatoes for boiling. Bring 1 liter of water to a rolling boil with about 10g of coarse salt. Once boiling, add the whole, washed red and purple potatoes (you can leave the skin on if you like) and boil for approximately 20 minutes until tender. The potatoes should be easily pierced with a fork when done.
Step 2
Drain the boiled potatoes completely and let them cool slightly. Cut them into bite-sized pieces. Cutting them into larger chunks will result in a better texture after baking.
Step 3
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the cut potatoes and cook until they are golden brown and look appetizing, turning them occasionally to ensure even browning. They should become crispy on the outside and tender on the inside.
Step 4
While the potatoes are baking, let’s make the fresh instant tomato sauce. In a separate pan, heat 1 tablespoon of olive oil. Add the finely chopped red onion and sauté until translucent. Then, add the chopped tomato and cook together. Stir in 0.5 tablespoon of apple cider vinegar, a pinch of salt, and a little whole black pepper to season. Finally, add 1/4 teaspoon of dried basil and cook for a moment longer until the ingredients are well combined, creating a delicious instant tomato sauce.
Step 5
Arrange the beautifully baked potatoes on a serving plate. Generously spoon the warm, freshly made tomato sauce over the potatoes. This completes the visually appealing and incredibly flavorful dish of baked potatoes with tomato sauce. Enjoy immediately!
