New Potatoes With Chipotle Ketchup

 

 

This recipe goes with Panko-Crusted Oven-"Fried" Fish

Yield: Makes 4 servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 530
  • Fat: 14.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 2g
  • Protein: 39g
  • Carbohydrate: 62g
  • Fiber: 8g
  • Cholesterol: 66mg
  • Iron: 4mg
  • Sodium: 767mg
  • Calcium: 110mg

Ingredients

  • 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

Preparation

  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.
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