Servings: 6
Calories: 260kcal
Ingredients
- 2 lbs small potatoes yukon gold
- 1 red bell pepper roasted or charred with the broiler
- 1 onion chopped
- 3 cloves garlic
- 1/4 cup sour cream
- chives chopped for garnish
- 1 Tbsp fresh lemon juice
- grated Parmesan for garnish
- olive oil
- 1 Tbsp tomato paste
- 1 dried red chili
- 1 tsp red chili flakes
- 1 tsp smoked paprika
- 1 can 14 oz whole tomatoes
- 1/2 cup mayonnaise
- salt and pepper
Instructions
Boil and Smash the Potatoes
- Boil the potatoes in salted water for 15 minutes until just fork tender. Drain and cool slightly. Preheat oven to 425 degrees F. Place potatoes on a parchment-lined baking sheet. Smash each gently with the bottom of a glass. Drizzle generously with olive oil and season with salt. Roast for 25-30 minutes, flipping once if extra crispy edges are your thing.
Make the Salsa Rossa
- In a skillet, heat 1 Tbsp olive oil. Add chopped onion and cook for 5 minutes. Add 2 cloves of chopped garlic, tomato paste, chili flakes, dried red chili paprika, and chopped red pepper. Make sure your pepper was roasted with char on the outside. Cook for 1 minutes, then add canned tomatoes. Simmer 15-20 minutes until thick. Let cool. Remove the red chili. Blend until smooth.
Make the Salsa Bianca
- In a bowl, whisk together mayo, sour cream, lemon juice and 1 clove of grated garlic. Season with salt and pepper. Chill until ready to use.
Assemble
- Smother the bottom of your serving dish with warm Salsa Rossa. Layer potatoes on top. Drizzle with dollops of Salsa Bianca. Finish with chives and a sprinkle of Parmesan.
Nutrition
Calories: 260kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Sodium: 280mg | Sugar: 4g
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