Spanish · Lunch
Fried Potatoes with Spicy Sauce (Low-Calorie)
Crispy oven-and-air-fried potato cubes tossed in smoked paprika and finished with a light tomato-and-pepper spicy sauce. Golden potato pieces sit under warm, gently piquant sauce with garlic and vinegar, served as a light lunch plate.
$2
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
264Calories
5.4gProtein
6.4gFat
47.1gCarbs
6.1gSugar
6.6gFiber
747mgSodium
0mgChol
1gSat Fat
1310mgPotassium
49mgCalcium
2.2mgIron
0mcgVitamin B12
44mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Peel potato and cut into 1.5cm cubes on a cutting board, then pat dry with a towel to help them crisp.
2
Roast
Toss potato cubes with 1 teaspoon olive oil and 1/4 teaspoon salt on a baking sheet, then roast at 425°F for 20 minutes until edges are lightly golden.
3
Crisp
Transfer roasted potato cubes to an air fryer basket and air-fry at 400°F for 8 to 10 minutes, shaking once, until deep golden and crisp.
4
Bloom
Heat remaining 1 teaspoon olive oil in a small saucepan over medium heat, add minced garlic and smoked paprika, stir for 30 seconds until fragrant.
5
Simmer
Add crushed canned tomatoes, cayenne, tomato paste, vinegar, and sugar to the saucepan, simmer over medium-low heat for 6 to 8 minutes until sauce thickens.
6
Plate
Spoon sauce over crisp potato cubes on a plate and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g potato
- 4 tsp4 tsp olive oil, divided
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1/2 tsp1/2 tsp salt
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14oz can canned tomatoes
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp white wine vinegar
- 1/4 tsp1/4 tsp sugar
- 2 tbsp2 tbsp parsley
