Greek Roasted Potatoes in Red Sauce

Step 1

In a large pot, add 4 tablespoons EVOO. Heat over medium-high heat until shimmering, but not smoking.

Step 2

Add onion and cook for 4 minutes. Add garlic and cook for 2 more minutes, stirring frequently.

Step 3

Reduce heat to medium and add peeled potatoes. Stir for 1 minute. Once potatoes are evenly coated, add passata and mix well.

Step 4

Add water to pot. Make sure water completely covers potatoes. If not, you may add a little more to make sure potatoes are fully submerged. Mixture may look a little murky, but it's okay. Stir in dried oregano, ground cinnamon, salt, and pepper.

Step 5

Cover pot and reduce heat to low. Cook potato mixture for 30 minutes. Check every 5-7 minutes and stir. Do not add more water. You want the sauce to be slightly thick.

Step 6

Once 30 minutes is up, uncover pot and stir. Cook, uncovered, for an additional 5 minutes. Ensure tomato sauce is relatively thick. Prick potatoes with a fork to make sure they're easily pierced (this means they're done cooking). If potatoes don't pass the prick test, cook for another 3-5 minutes until potatoes tender. Once potatoes are ready, go to next step.

Step 7

Remove pot from heat and let rest, uncovered, for 5 minutes. Serve.