For the Potatoes:
- 2lbs yellow potatoes, cut into 1-inch cubes (or russet potatoes)
- 5 cups of water
- 4 Tbls. sea salt
- 1/2 cup Olive Oil
For the Sauce:
- 15oz can of diced tomatoes (NO SALT ADDED), not drained
- 1 tsp. La Preferida Organic Agave or honey
- 2 garlic cloves
- 7oz can La Preferida Whole Chipotles in Adobo (5 peppers + 2 tbsp. of sauce)
- 1/2 white onion, diced small
- 2 Tbls salt
- 1 Tbls. La Preferida Tomato Paste
- 1 Tbls apple cider vinegar
For the Aioli:
- 3/4 cup Fat-Free Greek Yogurt (or non-dairy yogurt)
- 2 garlic cloves
- cilantro, washed and dried 8-10 stems
- 1 lime, juiced
- 1/2 tsp sea salt
- 2 Tbls chopped cilantro, for garnish
- Wash potatoes and place in a large pot with water and salt. Bring to a boil, then lower heat to simmer for 5 minutes. Check potatoes by piercing with knife. (They should have a little resistance, but not fall apart.)
- Strain the potatoes and place on a plate. Allow them to cool for about 10 minutes.
- For the sauce, combine canned tomatoes, agave, garlic, chipotle peppers, onion, and salt. Blend well and set aside.
- Frying: In a large non-stick frying pan, add 4 Tbls olive oil and bring to medium heat for about 30 seconds. Slowly add potatoes using a slotted spoon to avoid splashing the oil. Stir every minute for about 5 minutes. or until golden on all sides.
Baking: Toss potatoes lightly in olive oil, salt, and pepper. Place in oven at 400 F on a baking sheet and roast until golden brown (approx 25 minutes)
- Add tomato paste and stir for about 30 seconds. Add the blended tomato sauce – bring to a simmer, add apple cider vinegar and reduce heat to low. Cook for 5 minutes, stirring occasionally. Set aside and keep warm.
- For the aioli, blend yogurt, garlic, cilantro, lime juice, and salt.
- To serve, spoon a 1/2 cup of potatoes onto a plate, top with aioli and garnish with cilantro.