Roasted Potatoes With Fiery Sauce

5.0 (1 reviews)

8 potatoes, scrubbed and cut into wedges
3 Tbsp. extra-virgin olive oil, plus extra for brushing the potatoes
1 large white onion, chopped
1 bay leaf
1 jalapeño, chopped*
3 Tbsp. crushed garlic
2 Tbsp. tomato purée
3/4 Tbsp. sugar
1 Tbsp. tamari or soy sauce
15-oz. can tomatoes, chopped
6 oz. white wine
Salt and black pepper, to taste

• Brush the potatoes with olive oil and place on a baking sheet. Roast at 450°F for 15 to 20 minutes, until golden.
• Meanwhile, heat the 3 Tbsp. of olive oil in a pan over medium heat. Add the onions and bay leaf. Cook until the onions are translucent.
• Add the jalapeño, garlic, tomato purée, sugar, and tamari. Lower the heat and cook for 5 minutes.
• Add the chopped tomatoes and wine and, stirring constantly, raise the temperature to medium and bring to a boil. Lower the heat and simmer for 12 minutes.
• When the potatoes are finished, season with salt and pepper. Place in a serving dish and pour the sauce on top. Serve immediately.

*Note: For a milder sauce, seed the peppers. Be sure to wear gloves when chopping the peppers.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind