- 2 1/2 lb. mixed potatoes, cooked and sliced
- 3 Tbsp. Chile-Cumin Pesto
- 1 cup tomato sauce
- 1 cup Tomato Chutney
- 1 Tbsp. red wine vinegar
- 1/2 cup yellow onion confit
- 1/2 cup roasted almonds, whole or chopped
- 1 cup cured black olives
- 1/2 cup green onions, chopped
- 1 Tbsp. dried oregano
- 1/2 basket cherry tomatoes
- 1 tsp. toasted cumin seeds
- Extra virgin olive oil
CHILE-CUMIN PESTO
- 1 cup ground Spanish paprika
- 1 cup ground cumin
- 2 Tbsp. salt
- 1 tsp. ground cayenne pepper
- 2 cups extra virgin olive oil
- 1/2 cup lemon juice
- 1 tbsp. chopped garlic
- Combine dry ingredients, mix well. Add olive oil, lemon juice and garlic.
TOMATO CHUTNEY
- 2 Tbsp. canolive oil
- 1 cup yellow onions, diced
- Salt and pepper
- 4 cups tomatoes, seeded, peeled and diced
- 1 tsp. chopped garlic
- 1 cup balsamic vinegar
- 6 dried New Mexican chiles, seeds and veins removed, soaked in hot water
- 1 cup chopped prunes
- 1 cup basil, chiffonade
- 1 tsp. mustard seed, pan toasted
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In a mixing bowl, combine potatoes, chile-cumin pesto, tomato sauce, tomato chutney, vinegar and onion confit. Toss gently, transfer to a baking dish. Bake at 375°F for 25 minutes and broil for 5 more minutes. Garnish with almonds, olives, green onions, oregano, cherry tomatoes, cumin seeds and a drizzle of olive oil.
CHILE-CUMIN PESTO
Combine dry ingredients, mix well. Add olive oil, lemon juice and garlic.
TOMATO CHUTNEY
Heat oil in a large skillet over medium heat. Add onions, salt and pepper; cook 5 minutes. Lower heat and cook for about 10 minutes longer. Add tomatoes and garlic; cook about 10 minutes over medium heat. Remove from heat, place in a colander and drain about 5 minutes, reserving the liquid. Transfer vegetables to a bowl. In a saucepan, combine liquid with vinegar, dried chiles and prunes. Simmer about 10 minutes, remove from heat and cool. Purée, add to vegetables. Add basil and toasted mustard seeds and toss lightly. |
