A delightful twist on a classic Spanish tapas dish, featuring crispy potatoes paired with a zesty tomato dip.
Heat olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add chopped onion and sauté until translucent.
Stir frequently to prevent the onion from sticking to the pan.
Add diced tomatoes and red pepper flakes to the saucepan.
Use fresh tomatoes for a more vibrant flavor.
Simmer the mixture for 15 minutes, stirring occasionally.
Cover the saucepan partially to prevent splattering.
Blend the mixture until smooth and season with sea salt.
Allow the mixture to cool slightly before blending to avoid steam buildup.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Cut potatoes into wedges and toss with olive oil and sea salt.
Cut the wedges evenly to ensure uniform cooking.
Spread the potatoes on a baking sheet and bake for 25 minutes, flipping halfway through.
Use parchment paper to prevent sticking and make cleanup easier.
Serve the crispy potatoes with the tomato dip on the side.
Garnish with fresh herbs like parsley for added flavor and presentation.
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