You need waxy new potatoes for this. Large ones can be quartered, baby ones can be left whole or cut in half. I don’t bother to peel the very small ones. Serve hot or cold.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Put the tomatoes in a baking dish. Sprinkle with sugar, salt, and chili pepper. Add the rest of the ingredients, mix well, and sprinkle in a little more salt. Bake in a preheated 375°F oven for 50–60 minutes.
Variation
Step 2
There is a similar dish in Morocco called batata hzina, which means “sad potatoes.” Add 1/2 teaspoon cumin and 1/2 teaspoon ginger to the above. Sweet potatoes are treated in the same way.
Step 3
For a Turkish dish for 6, fry 2 chopped onions in 2 tablespoons extra-virgin olive oil till soft. Add 2 more tablespoons oil and mix with 1 1/2 pounds new potatoes, peeled, boiled, and quartered. Add 4–6 chopped garlic cloves, 1 teaspoon cumin, the peeled and chopped tomatoes, a handful of black olives, 3 sprigs oregano, and 1/2–1 teaspoon dried red-pepper flakes. Bake 45–60 minutes at 400°F.
