New Potatoes With Chipotle Ketchup – a delicious recipe with boiling water, tomatoes, potatoes, salt, olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water. Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat. Add garlic; cook until very soft (about 5 minutes). Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Puree until smooth, adding water a little at a time to reach the consistency of ketchup. Drain potatoes well; when cool enough to handle, cut them in half. Serve potatoes with ketchup and Panko-Crusted Oven-""Fried"" Fish."]
780
kcal
Calories
64
g
Fat
48
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup boiling water, 1 cup sun-dried tomatoes (preferably not packed in oil), 1 1/2 pounds small new potatoes, 1/2 teaspoon salt, and more.
Yes, New Potatoes With Chipotle Ketchup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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