Fried Potatoes with Tomato Sauce. This is a little-known recipe; honestly I don’t even know if it’s made outside my husband’s family, but it’s ideal when you make homemade tomato sauce and trust me: it’s delicious! It certainly isn’t part of the Sicilian cuisine and grandma’s recipes, but it really should be because for us ricotta salata and homemade passed tomato are an indivisible combination — add potatoes and you’ve hit the jackpot! As you know, potato recipes always win, since they’re economical and delicious at the same time. I didn’t grow up with fried potatoes with sauce in my family, but I discovered them at my husband’s home; one thing I remember fondly is how much my father-in-law loved them — and with good reason! This recipe is a simple starter made with few ingredients, but I won’t deny that it also works as a light summer main course. Plus this vegetarian recipe can easily become a tasty vegan-style treat for everyone, kids included — you can even use peeled tomatoes or canned tomato chunks, as I did.

Let’s head to the kitchen and make it together. If you’d like to stay updated on my other recipes, you can follow my Facebook page and my Instagram profile.
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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make fried potatoes with sauce

2 large potatoes
14 oz peeled tomatoes (or tomato chunks or homemade tomato passata)
as needed salt
as needed extra virgin olive oil
1 pinch sugar
as needed sunflower oil (for frying or high-oleic oil)
A few leaves basil
as needed ricotta salata

Tools

Pan
Frying pans

Preparation of fried potatoes with sauce

For this recipe you’ll need at least 2 nice large potatoes — the larger they are, the better the result will be.

Once you have them, peel, rinse and slice them to obtain a large section about 3/16 inch thick (or slightly less). Arrange the slices on kitchen paper and let them air-dry 5 minutes per side — this way they’ll develop a nice crispy, golden crust when fried.
While preparing the potatoes, cook the tomato sauce, letting it reduce until thick; season with salt and, if needed, add half a teaspoon of sugar to mellow the acidity. Once the sauce is done and off the heat, add a drizzle of olive oil and the basil. Place the fried potatoes on kitchen paper to absorb excess oil, spoon over the tomato sauce, grate a little ricotta salata on top if available, and serve.