To prepare potatoes, place potato in a medium saucepan; cover with water. Bring to a boil. Cook 1 minute or until crisp-tender; drain well.
Heat a large nonstick skillet over medium-high heat. Add butter and 2 teaspoons oil to pan, swirling to coat bottom of pan; heat 30 seconds or until foam subsides. Add potato to pan; sauté 8 minutes or until browned, stirring twice. Stir in 1/4 teaspoon salt, 1/8 teaspoon red pepper, and garlic; sauté 1 minute. Remove potato mixture from pan; keep warm.
To prepare sauce, heat pan over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat; heat 15 seconds. Add onion and bell pepper; sauté 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, 1/8 teaspoon red pepper, and tomato sauce; bring to a simmer. Cook 1 minute. Pour onion mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Serve sauce with potato mixture. Garnish with parsley sprigs, if desired.
If you like fiery food, use one-fourth to one-half teaspoon red pepper in the sauce. For the crispest potatoes, stir only every two or three minutes; frequent stirring can damage them.
These are fantastic! I took other reader's advice and after par-boiling and tossing with all the melted butter, olive oil, garlic and red pepper, I put them on a foil-covered baking sheet coated with cooking spray, and placed in a 425 oven for 35 minutes. Perfect! And the sauce is wonderful. I used 1/4 tsp. red pepper in both the sauce and the potatoes (1/2 in all). Served for dinner with turkey brats and steamed swiss chard.
I've made this recipe twice: (i) following the recipe as written; and (ii) taking MissMisha's recommendation to roast the potatoes (35 minutes at 425 degrees or until done, but be sure to stir them half-way through). I must say that I prefer the roasting method. The flavors are the same but my roasted potatoes came out a little crisper so they stood up better to the sauce, and it's easier because you can do something else rather than having to stay close to monitor the saute pan. I also upped the amount of red pepper because I like spicy food. I will certainly make again.
I actually roast the potatoes at 425 degrees rather than saute then make the sauce while they roast. We like them spicy so we always add lots of red pepper. I recommend the black and red pepper blend sold by Penzeys Spices.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!