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New Potatoes With Chipotle Ketchup

Photo: Kana Okada
Prep time 5 mins
Cook time 25 mins
Yield Makes 4 servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)


  • 1 cup boiling water
  • 1 cup sun-dried tomatoes (preferably not packed in oil)
  • 1 1/2 pounds small new potatoes
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • 1 teaspoon balsamic vinegar
  • 1 canned chipotle chile with adobo
  • Panko-Crusted Oven-"Fried" Fish

Nutrition Information

  • calories 530
  • fat 14.8 g
  • satfat 2.2 g
  • monofat 8.9 g
  • polyfat 2 g
  • protein 39 g
  • carbohydrate 62 g
  • fiber 8 g
  • cholesterol 66 mg
  • iron 4 mg
  • sodium 767 mg
  • calcium 110 mg

How to Make It

  1. Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water. Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat. Add garlic; cook until very soft (about 5 minutes). Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Purée until smooth, adding water a little at a time to reach the consistency of ketchup. Drain potatoes well; when cool enough to handle, cut them in half. Serve potatoes with ketchup and Panko-Crusted Oven-"Fried" Fish.