Roasting the potatoes in a good amount of olive oil gives them a crispy fried flavor without the hassle of deep frying. The sauce can be made up to three days ahead.
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The potatoes turned out perfect; crispy on the outside and soft in the middle, so soft it melts in your mouth. The sauce was also delicious and could be used on many other things like pasta.
Excellent recipe, and well tested. Scales up well. This "tangy tomato sauce" is really an all-purpose Spanish Mojo that compliments many dishes, such as pastas, meatballs, and even meatloaf.
The sauce is good but because we love roasted potatoes as such we weren't too crazy about this combination. The sauce would be good with other vegetables or meats. I used the leftover sauce next day and made it into a spaghetti sauce. To increase the volume I added a small can of plain, canned tomato sauce, a bit of dried oregano and basil, chopped leftover steak finely, heated it all up and then there was not a speck of leftovers left.
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