New Potatoes With Chipotle Ketchup

Name: New Potatoes With Chipotle Ketchup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon balsamic vinegar; 1 canned chipotle chile with adobo; 4 servings Panko-Crusted Oven-Fried Fish; 2 garlic cloves, smashed; 680 grams new potatoes; 1 Tbsp olive oil; 1 teaspoons salt; 237 milliliters sun-dried tomatoes (preferably not packed in oil); 237 milliliters boiling water

New Potatoes With Chipotle Ketchup might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 237 calories, 8g of protein, and 4g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, garlic cloves, sun-dried tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water.

Ingredients you will need

Sun Dried Tomatoes

New Potato

Water

Equipment you will use

Pot

Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat.

Ingredients you will need

Olive Oil

Potato

Salt

Equipment you will use

Sauce Pan

Add garlic; cook until very soft (about 5 minutes).

Ingredients you will need

Garlic

Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Pure until smooth, adding water a little at a time to reach the consistency of ketchup.

Ingredients you will need

Balsamic Vinegar