Dish of Potatoes with Tomatoes
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Potatoes with Tomatoes


Italy   -   Patate al Pomodoro
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
**
1-1/4 hr
Yes		 A delicious dish of lightly fried potatoes with tomatoes for sauce. Easy to make on the stove top and even easier in an electric skillet (11x11 inch for 1 recipe, 11x16 inch for a double recipe).




2-1/2
6
14oz
1/4
1/4
1
1/3
1/2
#
oz
can
c
c
t
t
t
Potatoes (1)
Onion
Tomatoes
Butter
Olive Oil
Salt
Pepper
Rosemary (2)

If serving buffet style, make plenty, it'll be popular.

Prep   -   (25 min)
  1. Peel POTATOES and cut into cubes about 3/4 inch on a side. Hold in cold water until needed.
  2. Chop ONION small.
  3. Drain TOMATOES reserving all liquid. Chop coarse. Return to liquid.
Run   -   (45 min)
  1. Drain Potatoes very well. Dry on a towel if possible.
  2. Heat Butter and Olive Oil. Fry Onions stirring until translucent. Stir in Potatoes and fry stirring often until they are lightly colored (electric skillet 300°F/148°C).
  3. Stir in Tomatoes with their juice. Season with Salt, Pepper and Rosemary.
  4. Cover and simmer until Potatoes are tender all the way through (electric skillet about 212°F/100°C so it goes on and off with intermittent boiling). If the sauce gets too thick, add a little boiling water.
  5. Check seasoning and serve hot.
NOTES:

  1. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.

  2. Rosemary:

      This should be fresh. It wasn't called for in the pattern recipe (that recipe called for a pinch of saffron) but I felt it was needed. You can use other fresh herbs such as oregano or thyme, add at least half again as much as for the rosemary. Of course, I also added a touch of crushed hot chili - perhaps not authentic, but I live in Southern California and it just seemed to need it. If you do use Saffron, soak it in a little water for awhile before adding it (with the water).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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