Recipe: Brave Potatoes (baked crisp potato wedges served with spicy sauce)

BRAVE POTATOES

FOR THE SAUCE:
3 tablespoons Spanish olive oil
1 large white or yellow onion, chopped
2 bay leaves (preferably Turkish), torn in half
3 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon cumin seeds
1 tablespoon tomato paste
1 (14.5 ounce) can chopped plum tomatoes, drained
4 cups dry white wine
1 teaspoon granulated sugar
Salt and freshly ground black pepper to taste

FOR THE POTATOES:
1 pound russet potatoes, scrubbed and cut into 12-inch wedges (about
3 potatoes)
2 tablespoons Spanish olive oil
Salt and freshly ground black pepper (to taste)
1 teaspoon sweet paprika, preferably smoked (or to taste)
3 tablespoons minced fresh parsley for garnish

TO PREPARE THE SAUCE:
Place a saute pan over medium heat, add oil and heat through. Stir in onions and cook until tender and translucent, about 8-10 minutes.

Add bay leaves, garlic, crushed red pepper flakes and cumin seeds and cook an additional minute. Stir in tomato paste and cook 3 minutes or more, stirring often.

Add tomatoes, wine and sugar and simmer until mixture has thickened to a sauce-like consistency, about 10-15 minutes. Season to taste.

TO PREPARE THE POTATOES:
Toss potato wedges with olive oil, season with salt, pepper and paprika. Spread on rimmed baking sheet.

Bake in preheated oven until crisp and golden brown around the edges, about 15-18 minutes. Turn once halfway through cooking time.

Remove and discard bay leaves, pour hot tomato sauce over hot crisp potatoes, garnish with fresh parsley and serve immediately.

Source: Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour by Peter Berley and Melissa Clark