Mom’s Potatoes with Tomato Sauce
This variation on home-fried potatoes was common in our house. Cooking potatoes in tomato sauce is very Italian but this variation, which includes bell pepper and onion, and where the tomato sauce is basically cooked away, is more Italian-American. The tomato sauce could be leftover homemade pasta sauce (without meat) or pizza sauce. It can also be canned tomato puree. If using puree, I suggest adding a few pinches of dried oregano for flavor.
Servings Prep Time
4people 15minutes
Cook Time
75minutes
Servings Prep Time
4people 15minutes
Cook Time
75minutes
Ingredients
Instructions
  1. Peel the potatoes. Cut them crosswise into ¼ inch thick slices.
  2. Cut the bell pepper into 1/3 inch dice.
  3. Dice the onion.
  4. Heat oil over medium-high heat in a 12 inch skillet.
  5. When the oil is hot, add the potatoes. The potatoes should start sizzling immediately. Season the potatoes with 1 teaspoon of salt and a generous amount of freshly ground black pepper. Do not stir the potatoes just yet.
  6. Allow the potatoes to brown on the bottom.
  7. These are getting browner on the bottom but not ready to turn yet.
  8. When the potatoes on the bottom have turned golden brown, use a spatula to flip and separate them.
  9. When approximately 1/3 of the potatoes are browned, add the bell pepper.
  11. Continue cooking, allowing the potatoes on the bottom to brown more before flipping and separating, until about ½ of the potatoes are browned and the bell pepper is just beginning to char.
  12. Add the onion.
  14. Continue cooking until the potatoes are nicely browned and the onion is golden. Adjust the heat as needed to prevent the potatoes and onions from burning, though a few dark spots won’t be a problem.
  15. Taste and adjust salt and pepper.
  16. Add the tomato sauce to the potatoes. Mix well.
  17. Reduce the heat to low and cook, uncovered, until the potatoes are tender, but not mushy, stirring occasionally. Approximately 45-60 minutes more. The tomato sauce should have pretty much completely evaporated, leaving the potatoes coated in red.
  18. The potatoes ready to serve.
Recipe Notes

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