Recipe

Caribbean Style Spicy Baked Potatoes Recipe

	Cuzpat / All my dishes 2 months, 1 week ago A good side dish to have Prep:15m Cook:55m Servings:4	Cuzpat
	potatoes onions tomatoes

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Ingredients

3 lbs. potatoes

4 onions, finely sliced

8 large ripe tomatoes, cubed

3 garlic cloves, minced

2 1/2 tsp.paprika powder

3 tbsp. cumin powder

1 1/2 cup meat or chicken broth (can be substituted by

1 1/2 cup of water and one condensed broth cube)

1 tbsp. wheat flour

3 tbsp. parsley, finely chopped

3 tbsp. olive or vegetable oil

salt & pepper to taste

Directions

Begin by boiling or baking the potatoes until halfway cooked but still somewhat firm. Let cool, then cut them in slices about 3/16" to 1/4" thick. You may leave the skin on.

In the meanwhile, sauté the onions in the oil, adding the garlic a bit later and then adding the tomatoes, paprika, cumin, flour and broth and continue cooking, stirring regularly until a thick, chunky sauce in obtained.

Add salt and pepper to your taste. In an oven-resistant transparent dish (or skillet), spread a very fine coating of the sauce, then divide the potatoes and the remaining sauce into three parts: place a layer of potatoes, sprinkle with a bit of salt (optional), cover it with a layer of sauce and sprinkle a tablespoon of parsley. Repeat 2 more times.

Place the dish into a 350º preheated oven and cook until most of the boiling liquid is gone and a golden brownish color is formed on its surface.

A tasty dish for a light meal or as a side dish

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