Patatas Bravas with Tomato Dipping Sauce

This is a quick and easy side dish to go with almost anything.  I served it with my Mahi Mahi with Chimichurri Sauce (you can find the recipe here) and it was a great accompaniment.  The potatoes are easy to whip up and the sauce comes together very quickly.  Enjoy!

Patatas Bravas (adapted from Cooking Light, April 2008)

For the potatoes:

2 lb. yukon gold potatoes, cut into 1" cubes

2 T. extra virgin olive oil

1/2 t. salt

1/4 t. pepper

2 garlic cloves, minced

For the sauce:

1 t. extra virgin olive oil

1/2 yellow onion, diced

1/2 green bell pepper, diced

1/4 t. salt

1/4 t. pepper

1/8 t. crushed red pepper

1 (8 oz.) can tomato sauce

For the potatoes:  Place in a medium saucepan; cover with water.  Bring to a boil.  Cook 1 minute or until crisp tender; drain well.  Heat a large nonstick skillet over medium high heat.  Add 2 T. extra virgin olive oil and swirl to coat the bottom of the pan.  Add potatoes to the pan; saute 8 minutes or until browned, stirring twice.  Stir in salt, pepper and garlic and saute one minute.  Remove potato mixture from pan; keep warm.

For the sauce:  Heat a small saucepan over medium high heat.  Add 1 t. extra virgin olive oil and swirl to coat the bottom of the pan.  Add onion and bell pepper; saute 5 minutes or until tender, stirring frequently.  Add salt, pepper, crushed red pepper and tomato sauce and bring to a simmer.  Cook 1 minute.  Pour onion mixture into a blender or food processor.  Blend until smooth.  Serve sauce with potato mixture.  

4 servings (229 calories each serving) according to my calculator on loseit.com