photo: Potato in Tomato Sauce

Potato in Tomato Sauce

This potatoes in tomato sauce recipe can be the best solution for for a relaxed weekend evening, or for those moments when you simply feel like snacking. it’s a great appetizer that can keep your guests entertained while waiting for the main course to be served! This dish also makes a quick and tasty lunch that will perfectly fit in a lunchbox.

This recipe was inspired by mediterranean recipes like “patatas bravas” from Spain or the traditional greek roasted potatoes with tomato from Greece. Are you ready for a quick trip to the sunny mediterranean?

This potatoes in tomato sauce is popular in several countries, especially because it is really cheap and flavorful, and can fit various meal occasions.

In this recipe we will follow some simple steps to get the best crispy yet soft potato chunks, that we will serve with a slightly spicy and juicy sauce. Our tomato sauce is slightly hot thanks to the spicy paprika. If you don’t have paprika at hand, you can also use chili powder or top the dish with a little bit of Tabasco sauce. These potatoes in tomato sauce go well with literally anything!

You can add a personal touch to the dish by dressing these potatoes in any topping of your choice: sautée veggies, chorizo, mayonnaise, allioli, or just a simple topping to keep the main focus on yummy potatoes: a little bit of fresh parsley and grated parmesan.

60 min
4 servings


  • 1. Chop the garlic into small pieces and sautée it in a pan with a little bit of olive oil.
  • 2. Add the tomato sauce and the chicken broth into the pan and season with oregano, salt, pepper and hot paprika. Cook the sauce for about 40 minutes at low heat.
  • 3. Let it cool for 5 minutes and pulse it with a hand blender.
  • 4. Wash unpeeled the potatoes and boil them for 10 minutes in salted water, until soft. It doesn’t matter if they are not totally cooked on the inside, we will fry them later.
  • 5. Peel the boiled potatoes and cut them into 1,5 inch chunks.
  • 6. Fry them with plenty of olive oil or other vegetable oil of your choice.
  • 7. Place potatoes in a serving bowl, sprinkle with salt and dress them in tomato sauce. Sprinkle with grated parmesan and chopped paisley. Potatoes in tomato sauce are ready to be served!

    Chef’s tips:

    ● Storing: Store the potatoes separately from the sauce. If you want them crunchy again, fry them again.

    ● Freezing: You can freeze the boiled potatoes cut in squares, and you can also freeze the sauce separately.