Toss roasted potatoes in a spicy tomato sauce made with hot pepper sauce and smoked paprika to make this quick and flavorful side.
What You Need
Original recipe yields 12 servings
3 lb. Yukon gold potato es (about 6), cut into 1/2-inch chunks
1/3 cup KRAFT Zesty Italian Dressing
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 cans (8 oz. each) tomato sauce
1 Tbsp. hot pepper sauce
1 tsp. smoked paprika
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Preheat oven to 425ºF. Toss potatoes with dressing in large bowl; spread onto two baking sheets. Bake 40 min. or until potatoes are tender and lightly browned, turning after 20 min.
Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook 3 min., stirring occasionally. Add tomato sauce, hot pepper sauce and paprika; cook 5 min., stirring constantly. Remove from heat; stir in sour cream.
Place potatoes in large bowl. Add sour cream mixture; toss to coat. Serve warm.
Substitute 1 tsp. crushed red chili peppers for the hot pepper sauce, adjusting the measure as necessary to fit your family's preferences.
Omit olive oil. Chop 4 slices OSCAR MAYER Bacon; cook in medium saucepan until crisp, stirring occasionally. Remove bacon from pan with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings in pan; continue as directed. Add bacon to potatoes along with the sour cream mixture.
Substitute with KRAFT Zesty Light Italian Dressing and BREAKSTONE or KNUDSEN Reduced Fat Sour Cream
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.