Tangy Tomato Fried Potatoes
Tangy Tomato Fried Potatoes
These tangy tomato fried potatoes make the best side dish or complete meal with a fried egg on top. Made with russet potatoes, fried onion slices, tomato paste or tomato powder and a savory blend of spices and herbs. A squeeze of lemon brings this dish together to make this dish the perfection it is. A great side to pork or roasted chicken.
The full, printable recipe is at the end of this post. There is also a Pinterest button at the top of the recipe card so you can pin this recipe to your Pinterest page. If you would like to follow me on Pinterest you can find me at The Tipsy Housewife.
I mention tomato powder in my recipe card. This is the brand I use from a company called The Spice Way. I get the product on Amazon but you can also directly order from them. This is JUST dried tomatoes, there is no salt or MSG or added ingredients. I originally started using this product for my famous tangy tomato blt pasta salad. I also use it in many recipes that you can find by CLICKING HERE. It is a great addition to your spice collection. I love using it in soups and stews for some extra flavor. This is not a sponsored product I just love sharing new ways to cook.
Russets Are Best
I like using the russet potatoes for this recipe. They hold up best to being boiled whole and they remain mostly intact when you are cutting them up for frying. If you want to save time with this recipe, feel free to use canned whole potatoes and simply drain and dice them before frying.
Take Your Time
This recipe takes patiences. Let your potatoes cook on medium high heat so that each side gets nice and crispy and caramelized. I too often see people constantly flipping and stirring and tossing their potatoes around so that they do not have time to get that crispy outer later of skin on the them. Just be sure to watch they don’t burn.
- 4 large russet potatoes
- 1 large yellow onion, cut in slices
- 2 tablespoons of butter
- 2 to 3 tablespoons of olive oil
- 2 tablespoons of tomato paste
- 1 lemon
- *optional 1 tablespoon of tomato powder (linked in post)
- 1 teaspoon of celery salt (or to taste)
- Black Pepper
- Red Chili Pepper Flakes
- Onion Powder and Garlic Powder
- Dried Parsley
- Wash your potatoes and add them whole and unpeeled to a large pot and add enough water to cover them. Bring them to a boil and let them boil until they are tender enough to stick a knife in, but that they aren't falling apart. Mine took about 25 minutes.
- While the potatoes boil, slice your onion into thin slices, add your butter to a large skillet and sauté your onions until they are soft and caramelized. Then season the onions with the celery salt, black pepper, and dried parsley. Also add the garlic and onion powder. I do a light dusting all across the pan of onions. Taste and you can add more.
- When the potatoes are done boiling, drain them and let them cool a bit so you can handle them without getting burned. Cut into bite sized pieces. About 1 inch pieces.
- Add the olive oil to the skillet with the onions then add the potatoes. Toss well to coat in the buttered onions and olive oil.
- This is the part where you have to patient and stir BUT DON'T STIR TOO much. Pay attention to this part. You want to spread your potatoes out in the pan in as even as a layer as you can. You should have the heat on between medium and high because you don't want these to burn, but you want enough heat to crisp them and not jjst be steaming them. It is our nature to want to keep flipping and stirring them. But leave them long enough to develop a crispness to them before flipping them. Just keep an eye on them. I let mine sit in a layer about 10 minutes each time before giving them a toss. Repeat this method 4 or 5 times so every side is crispy bits.
- While this is happening, Take your tomato paste and add to a small bowl and add about 1/4 cup of water. Whisk to make a smooth paste you can pour over the potatoes. May need to add a little more water.
- If you are using the tomato powder (linked in the post) after your flipping of the potatoes a few times, sprinkle on the tomato powder and toss to coat. Then add as much red pepper flakes as you like.
- Pour the tomato paste mixture over the potatoes and toss to coat a few times letting this cook into the potatoes. Finish with a squeeze of the lemon over the whole thing. Taste your potatoes and you may need to add more salt or pepper before serving. I give them a big pinch of coarse salt before serving. Finish with some more dried parsley for color.