Potatoes Vesuvius
Dive into the bold, fiery world of **Potatoes Vesuvius**, a dish that brings the heat and comfort in every bite. This flavor-packed recipe combines crispy roasted Russet potatoes with a zesty tomato-chili sauce, infused with garlic, smoked paprika, and a touch of cayenne for an irresistible kick. Topped with melty mozzarella cheese and garnished with fresh basil and parsley, this vibrant creation is an explosion of textures and flavors that will ignite your taste buds. Perfect as a standout side dish or a hearty main course, Potatoes Vesuvius is a crowd-pleaser you'll want to serve again and again. Quick to prep and oven-baked to golden perfection, this recipe is a must-try for lovers of spicy, cheesy comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Crushed red pepper flakes
- 3 large Garlic cloves
- 1 can (14 oz) Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoon Red chili or cayenne pepper
- 1 cup (shredded) Mozzarella cheese
- 2 tablespoons (chopped) Parsley
- 6 fresh Basil leaves
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Scrub and peel the potatoes, then cut them into 1-inch cubes.
Place the potato cubes in a large bowl. Drizzle them with 2 tablespoons of olive oil, and season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, smoked paprika, and crushed red pepper flakes. Toss to coat evenly.
Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 35-40 minutes, flipping halfway through, until golden and crispy.
While the potatoes are roasting, prepare the spicy tomato-chili sauce. Mince the garlic cloves and set aside.
Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.
Stir in the crushed tomatoes, tomato paste, red chili or cayenne pepper, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Once the sauce has thickened slightly, remove it from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
Remove the roasted potatoes from the oven and transfer them to a shallow baking dish or oven-safe serving platter.
Spoon the spicy tomato-chili sauce over the potatoes, ensuring they are evenly coated.
Sprinkle the shredded mozzarella cheese over the top of the potatoes and place the dish back in the oven. Bake for 5-7 minutes, or until the cheese has melted and is bubbly.
Remove the dish from the oven and garnish with chopped parsley and whole fresh basil leaves.
Serve immediately and enjoy the bold, fiery flavor of Potatoes Vesuvius!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
