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Pan-Roasted Sherry Tomato Garlic Fingerling Potatoes


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Pan-Roasted Sherry Tomato Garlic Fingerling Potatoes
Easy, delicious side dish that will have your guests thinking you worked for hours to make. These fingerling potatoes are the shizzle.
Pan-Roasted Sherry Tomato Garlic Fingerling Potatoes
Easy, delicious side dish that will have your guests thinking you worked for hours to make. These fingerling potatoes are the shizzle.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 1-2 tbsp olive oil
  • 10-15 cloves garlic sliced in half
  • 1/2 onion in large chunks
  • 2-3 lbs fingerling potatoes cut in half- but don't cut them more than 5 minutes before you use them
  • salt
  • pepper
  • 1 cup tomato sauce see my [email protected]' Tomato Sauce recipe below
  • 2 cups Sherry wine
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes
Servings:
Ingredients
  • 1-2 tbsp olive oil
  • 10-15 cloves garlic sliced in half
  • 1/2 onion in large chunks
  • 2-3 lbs fingerling potatoes cut in half- but don't cut them more than 5 minutes before you use them
  • salt
  • pepper
  • 1 cup tomato sauce see my [email protected]' Tomato Sauce recipe below
  • 2 cups Sherry wine
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes
Servings:
Instructions
  1. Preheat oven to 325 degrees
  2. In a large, deep, oven safe frying pan (I used a 5 quart pan), saute the onion and garlic in the olive oil with a dash of salt and pepper on medium high heat for about 2 minutes until onions become translucent.
  3. Add the fingerling potatoes and saute for another 5 minutes to lightly brown them.
  4. Combine the tomato sauce and sherry and mix thoroughly. Then add to the pan with the My Leaning Tower Italian Blend or substitute spices and bring to a simmer.
  5. Place entire pan into oven for 35 minutes.
  6. Broil for 5-7 minutes until potatoes become crispy. Carefully coat the potatoes with the tomato and sherry sauces and let sit for 5 minutes before serving and salt and pepper to taste.
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