Spanish crispy potatoes with spicy tomato sauce

This was a real winner!  Not the fastest recipe, but very solid.

The spicy tomato sauce has a nice balance between spicy, sweet and vinegar and is very flavorful.  The crispy potatoes take forever to make crispy, but it's definitely worth it!

Crispy Potato
8-10 small red potatoes.  Boil whole for ~15-20 min.  Should be tender all the way through when speared with a skewer.  Drain and let cool, then cut into quarters.  *carefully* toss in 3 tbsp olive oil and some salt.  Bake @ 475 for 45 min turning once.  I used parchment paper and they browned very nicely.

Both recipes come from a book we've got a lot of mileage out of.

Here's the recipe:

The crispy potatoes

We had them with an only semi-successful homemade ravioli.