Votes: 13 Rating: 3.69 You: Rate this recipe! Print Recipe Now Type of Dish Side Dish Cooking Method Stove Top Total Time 60 mins. or less, 60 mins. or more Lifestyle Choice Gluten-Free, Vegetarian Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Servings: servings Type of Dish Side Dish Cooking Method Stove Top Total Time 60 mins. or less, 60 mins. or more Lifestyle Choice Gluten-Free, Vegetarian Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Servings: servings Votes: 13 Rating: 3.69 You: Rate this recipe! Print Recipe Now Ingredients 1 1/2 lbs. Red Potatoes large dice For Aioli 1 Tbsp. Fresh Rosemary chopped1/4 Cup Red Wine Vinegar 1 tsp. Garlic chopped1/4 tsp. Paprika 1 Cup Mayonnaise For Tomato Sauce 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes 1 Tbsp. Olive Oil Extra Virgin 1 Cup White Onion chopped1/2 tsp. Garlic chopped1/4 tsp. Salt 1/4 tsp. Red Pepper Flakes 1/4 tsp. Black Pepper 1/8 Cup Vegetable Oil Instructions Place the cut potatoes in a large pot and fill with enough cold water to just cover. Bring to gentle simmer over medium high heat and cook until tender, but not falling apart, about 18 minutes. Drain potatoes and allow to dry. While the potatoes are cooking, place all of the aioli ingredients in a small sauce pan (with the exception of the mayonnaise) and bring to a simmer. Reduce by 1/2. Allow to cool for 5 minutes and then mix into the cup of mayonnaise. Set aside. Start the tomato sauce by heating the olive oil in an 8 inch skillet over medium heat. Sweat the onions until they are translucent with lightly browned edges and smell nutty. Add the spices and garlic and continue cooking for an additional 3 minutes. Add Dei Fratelli Petite Diced Tomatoes to the pan and simmer for an additional 3 minutes. Remove from heat and keep in a warm place. Heat the 1/8 cup vegetable oil in a large heavy bottomed skillet, such as cast iron. Fry the cooked potatoes in small batches until crispy and golden brown. Place fried potatoes on a plate lined with paper towel to catch the excess grease. When finished, assemble the fried potatoes in a shallow bowl, spoon over the spicy red tomato sauce, and top with a generous dollop of aioli. Recipe Notes Add thin sliced scallions for zesty fresh flavor! Save time by substituting frozen cooked potatoes or hash browns. Use remainder of tomato sauce on eggs or cooked pasta for a quick snack.