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Take 5 Ingredients
by James Tanner
This dish is a taste of one of the many tapas plates I enjoyed in Barcelona, while drinking chilled beer and staying up late with my friends.
Serves 4


    • 1½ lb floury potatoes (russet)
    • 1/3 cup olive oil, plus 4 tablespoons
    • 6 ripe tomatoes, seeded and chopped
    • 3 red bird's eye chiles,finely chopped
    • crushed sea salt
    • 2 teaspoons black sesame seeds


Preheat the oven to 425°F. Peel the potatoes and cut into 1 -inch dice.

Heat 2 tablespoons of the olive oil in large heavy-bottomed roasting pan. Add the potatoes and shake them in the hot oil until covered. Place in the oven and cook for 20 to 25 minutes until golden brown. Remove from the oven and drain on paper towels. Keep warm.

Heat 2 tablespoons of olive oil in a non-stick pan. Add the chopped tomatoes and chiles and cook over low heat for 10 minutes until the oil begins to separate from the tomatoes. Remove from the heat, pass through a fine sieve, and set aside to cool.

Transfer the mixture to the bowl of a food processor and with the motor running, add the 1/3 cup oil in a slow steady stream, until you have a glossy texture that resembles mayonnaise. Season with crushed sea salt.

Transfer the hot potatoes into a serving dish and spoon over the tomato chile sauce. Sprinkle with the black sesame seeds.



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