'Low and slow' spicy tomato potatoes
Say that ten times fast! I made up this recipe over the weekend and wanted to share. The flavors seem like a no-brainer but come together to form something amazing. I cooked the potatoes in a roasting pan with a turkey leg on a rack over the pan. Very easy dinner and makes awesome leftovers.
About This Recipe
|Active time:||15 min|
|Total time:||3-4 hrs|
|Special equipment:||roasting pan w/ rack (optional), thermometer|
1 lb potatoes (I used golden), cut into chunks
4 medium tomatoes, chopped and seeded (reserve juices)
1 medium onion, sliced
2 cloves garlic, crushed
1 tsp paprika
1 tsp dried oregano
1/8-1/2 tsp cayenne (1/2 tsp will make it very spicy - adjust for your tastes)
fresh ground black pepper to taste
1 tsp salt, may need more later
Up to 3 cups stock
splash of olive oil
If cooking meat above the roasting pan, prepare that to your liking
Preheat oven to 250 degrees.
Combine the potatoes, onion, garlic, tomatoes + juices and spices in a roasting pan. Add 1 cup of the stock and stir to mix evenly.
*If cooking turkey leg or other meat, add the rack to the pan and place meat on the rack. You can also add the meat directly to the pan for extra flavor.
Place pan in the middle of the oven and let the vegetables slow roast, stirring occasionally. Add more stock when the vegetables get dry. Cook until the tomatoes are broken down completely and liquid is mostly evaporated, about 3 hours. Adjust spices at the end.
*If cooking turkey leg, flip occasionally for even cooking. Test for doneness with an instant-read thermometer. You can shred the turkey leg and serve over the potatoes.