Potatoes Vesuvius

Dive into the bold, fiery world of **Potatoes Vesuvius**, a dish that brings the heat and comfort in every bite. This flavor-packed recipe combines crispy roasted Russet potatoes with a zesty tomato-chili sauce, infused with garlic, smoked paprika, and a touch of cayenne for an irresistible kick. Topped with melty mozzarella cheese and garnished with fresh basil and parsley, this vibrant creation is an explosion of textures and flavors that will ignite your taste buds. Perfect as a standout side dish or a hearty main course, Potatoes Vesuvius is a crowd-pleaser you'll want to serve again and again. Quick to prep and oven-baked to golden perfection, this recipe is a must-try for lovers of spicy, cheesy comfort food.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 3 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Crushed red pepper flakes
• 3 large Garlic cloves
• 1 can (14 oz) Crushed tomatoes
• 2 tablespoons Tomato paste
• 0.5 teaspoon Red chili or cayenne pepper
• 1 cup (shredded) Mozzarella cheese
• 2 tablespoons (chopped) Parsley
• 6 fresh Basil leaves
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Scrub and peel the potatoes, then cut them into 1-inch cubes.

Step 3

Place the potato cubes in a large bowl. Drizzle them with 2 tablespoons of olive oil, and season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, smoked paprika, and crushed red pepper flakes. Toss to coat evenly.

Step 4

Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 35-40 minutes, flipping halfway through, until golden and crispy.

Step 5

While the potatoes are roasting, prepare the spicy tomato-chili sauce. Mince the garlic cloves and set aside.

Step 6

Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 7

Stir in the crushed tomatoes, tomato paste, red chili or cayenne pepper, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

Step 8

Once the sauce has thickened slightly, remove it from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

Step 9

Remove the roasted potatoes from the oven and transfer them to a shallow baking dish or oven-safe serving platter.

Step 10

Spoon the spicy tomato-chili sauce over the potatoes, ensuring they are evenly coated.

Step 11

Sprinkle the shredded mozzarella cheese over the top of the potatoes and place the dish back in the oven. Bake for 5-7 minutes, or until the cheese has melted and is bubbly.

Step 12

Remove the dish from the oven and garnish with chopped parsley and whole fresh basil leaves.

Step 13

Serve immediately and enjoy the bold, fiery flavor of Potatoes Vesuvius!

Nutrition Facts

Serving size	(1841.0g)

Amount per serving	% Daily Value*
Calories	2037.8

Total Fat 66.8g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 73.5mg	0%
Sodium 4560.2mg	0%
Total Carbohydrate 304.2g	0%
Dietary Fiber 29.9g	0%
Total Sugars 32.4g
Protein 68.4g	0%

Vitamin D 18.1IU	0%
Calcium 1101.4mg	0%
Iron 19.9mg	0%
Potassium 8254.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 13.1%

Carbs: 58.2%