The pan-fried potatoes with tomato are a simple, delicious, and fragrant dish. Soft pieces of potatoes, previously boiled, are sautéed in a pan with tomato pulp, garlic, and basil. A perfect side dish to accompany both meat and fish main courses. Moreover, it is very economical, made with basic ingredients found in the kitchen.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 55 Minutes
- Portions: 2/3 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb potatoes
- 5 oz tomato pulp
- 1 clove garlic
- A few leaves basil
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Pot
- Fork
- Colander
- Knife
- Cutting board
- Pan
- Wooden spoon
Preparation
To prepare the pan-fried potatoes with tomato…
Wash the whole potatoes with the skin well, place them in a pot filled with cold water, and heat it over high flame. Cook for 25/30 minutes from the start of boiling.
Once the potatoes are cooked (check the cooking by piercing them with the tines of a fork), drain them and, being careful not to burn yourself, slightly score the skin with the knife and peel them. Then cut them in half lengthwise and into smaller pieces about 1 inch.
In a pan, pour the extra virgin olive oil and brown a peeled garlic clove, cut in half.
When the oil is hot and flavored with garlic, add the cut-up potatoes and sauté them for a few minutes.
Then add the tomato pulp, a little water to thin out the sauce, salt, pepper, and some shredded basil leaves. Cook the potatoes with the tomato for about 10 minutes over medium flame.
Serve the pan-fried potatoes with tomato hot as a side dish.
