New Potatoes With Chipotle Ketchup

Panko-Crusted Oven-"Fried" Fish
Photo: Kana Okada



Makes 4 servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)

Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional 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


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


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.