Fried Potatoes with Stewed Tomatoes


September 20, 2011 by Sara Kreidler

This is comfort food, pure and simple.  Toby made fried potatoes with stewed tomatoes for me for the first time shortly after we started dating, and it quickly became one of my favorites.

We served the fried potatoes and stewed tomatoes alongside kale cooked in rendered bacon fat

and grilled hanger steaks from our farmer’s market.  Not bad for a weeknight meal!


For fried potatoes

  • 2-3 tablespoons olive oil
  • 2 pounds small red-skinned potatoes, scrubbed and sliced ¼ inch thick
  • Salt and pepper

For stewed tomatoes

  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 medium onion, sliced into thin half moons
  • 1 quart of canned crushed tomatoes, with juices
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • 1 teaspoon sugar
  • Salt and pepper
  • 2 tablespoons butter


  1. Heat 2-3 tablespoons oil in a large cast iron skillet over medium high flame.  Add the potatoes, season with salt and pepper, and toss well to coat with oil. Reduce flame to medium, cover pan and cook over medium flame and cook, flipping potatoes every 5 minutes or so, for 30 minutes or until potatoes are golden brown.
  2. While potatoes are cooking, heat olive oil in a sauce pan over medium high flame.  Add garlic and onion and cook until soft.  Add tomatoes, oregano, rosemary, sugar, salt and pepper, bring to a boil then reduce heat and keep at a simmer.  Simmer uncovered for 20-30 minutes.  Towards the end of the cooking time, add butter and mix.
  3. Place a big old helping of fried potatoes on a plate.  Ladle a generous scoop of stewed tomatoes over top.  Season with salt and pepper and dig in.

One thought on “Fried Potatoes with Stewed Tomatoes

  1. […] ma vie en food cooking, canning & csa-ing Skip to content Homeabout ma vie en foodcooking indexcanning inventorycsa inventory ← Fried Potatoes with Stewed Tomatoes […]

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