Preparation Time: approximately 10 minutes
Cooking Time: 25 minutes
Serving Size: ½ cup (makes 6)
5 potatoes, redskin, large
1 cup vegetable oil
1 TB garlic, minced
8 oz tomato sauce, canned, no-salt added
2 tsp Dijon mustard
1/8 tsp hot sauce
½ tsp sugar
To taste salt
Heat oil in skillet. Cut potatoes into medium sized wedges, 8 per potato. Add to oil and fry, tossing occasionally to brown all sides, until al dente. Drain oil, reserving 1 TB. Sprinkle potatoes with salt.
Meanwhile, sauté garlic in reserved oil. Add tomato sauce, mustard, sugar, and hot sauce. Season with salt. Simmer 5 minutes.
Storage and Turn-out
Pour sauce over potatoes and serve hot. Garnish with ripped fresh parsley leaves.