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Seasoned potato skins with Peach Sweet and sour sauce

This is an easy side to add to a dinner or bistro lunch. This recipe is perfect for the mid to late summer season.

! large peach packed brown sugar rice vinegar water
Ingrediants for the sweet and sour dipping sauce

In my house we call them papas, but any way you say it *or slice them* potatoes are a delicious addition to meals. But more than the potatoes is the sauce drizzled or dipped into. And last shabbat, I made an absolutely delicious sauce. I combined the sweetness of a late summer yellow peach, the sour of a good kosher rice vinegar, and the subtle spiciness of red pepper flakes. Out door dining, here we go.


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This recipe takes 15 min of prep time, 10 minutes for the sauce to cook and 40minutes of cook time for the potatoes this recipe serves 6, but by all means, make more batches, feed a wedding. When I did this, I made the sauce first, because it needs time to refrigerate and the red pepper flakes need to soften. But if you are short on time, I would recommend making the potatoes first. The sauce does stay fresh overnight, so that is also an option.


The supplies needed are: measuring spoons and cups, medium sized sauce pan, food processor, baking sheets and parchment paper. You will need the following ingredients: For the sauce: 1/2 cup water, 1/2 cup brown sugar (firmly packed), 2 tablespoons Kosher Rice vinegar (I get mine at Walmart) 1 heaping tablespoon red pepper flakes, 1 whole ripe peach.



STEP 1 In a medium sized sauce pan, over medium high heat, combine 1/2 cup water, 1/2 cup brown sugar, 2 tablespoons kosher rice vinegar. Bring to a boil and then reduce the heat to a simmer and simmer for five minutes. After five minutes, add the red pepper flakes. Remove from heat.

sliced peaches and boiled sauce in a food processor
I love recipes that call for fresh, ripe peach.



STEP 2 Cut the peach into slices and remove the pit. Place in a food processor. Pour the sugar and vinegar mixture over them. Puree until all the large peach chunks are gone. We are going for a fairly smooth sauce. Place into a tupper wear container and refrigerate 2 hours to overnight (though you can pull it out early if needed. Serve in dipping sauce containers. (I got a four pack of sauce container/pinch bowls at the dollar tree.)

Sliced potatoes
No potato peeler required






Step 3 Take 6 mid sized potatoes and slice them into 1/4 in (or more) thick wedges. Do not remove the skins.

Step 4 Spread cut potatoes evenly on to 3 baking sheets. Drizzle all with Olive oil. Sprinkle Tajin on one sheet, Sea salt on the second sheet, and Sea salt and garlic powder on the third. Got a favorite flavor combination? Add it in the comments section.




pre cooked cut potato slices drizzled with olive oil and sprinkled with sea salt and garlic powder
Garlic wedges anyone?

Step 5 Cook the potatoes at 375 Degrees F. for 40 minutes. Remove from oven, cool and serve with my peach sweet and sour sauce.

A fully cooked pot pie.
All done!












Questions, comments, concerns, pictures? See the comments section below.


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Vegan BBQ Beef and Sesame Noodle Bowl

Prep Time 10 Minutes Cook Time 1 hour Serves 6

Ingredients

  • 1 large fresh ripe peach

  • 1/2 cup water

  • 1/2 cup brown sugar (firmly packed)

  • 2 tablespoons rice vinegar

  • 1 tablespoons red pepper flakes

  • For the potato skins:

  • 6 medium sized russet potatoes

  • olive oil for drizzling

  • Tajin for sprinkling

  • Sea Salt for sprinkling

  • Garlic powder for sprinkling.

Directions


  1. In a medium sized sauce pan, over medium high heat, combine 1/2 cup water, 1/2 cup brown sugar, 2 tablespoons kosher rice vinegar. Bring to a boil and then reduce the heat to a simmer and simmer for five minutes. After five minutes, add the red pepper flakes. Remove from heat.

  2. Cut the peach into slices and remove the pit. Place in a food processor. Pour the sugar and vinegar mixture over them. Puree until all the large peach chunks are gone. We are going for a fairly smooth sauce. Place into a tupper wear container and refrigerate 2 hours to overnight (though you can pull it out early if needed. Serve in dipping sauce containers.

  3. Take 6 mid sized potatoes and slice them into 1/4 in (or more) thick wedges. Do not remove the skins.

  4. Spread cut potatoes evenly on to 3 baking sheets. Drizzle all with Olive oil. Sprinkle Tajin on one sheet, Sea salt on the second sheet, and Sea salt and garlic powder on the third.

  5. Cook the potatoes at 375 Degrees F. for 40 minutes. Remove from oven, cool and serve with my peach sweet and sour sauce.



Share what you make in the comments below.




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