You need waxy new potatoes for this. Large ones can be quartered, baby ones can be left whole or cut in half. I don’t bother to peel the very small ones. Serve hot or cold.

　　

Ingredients

serves 6

　　1 pound tomatoes, peeled and cut into pieces

　　2 teaspoons sugar

　　Salt

　　1/4–1/2 teaspoon ground chili pepper or flakes

　　8 cloves garlic, peeled and left whole

　　4 tablespoons extra-virgin olive oil

　　2 pounds waxy new potatoes, peeled and quartered or cut in half

　　1/4 cup chopped flat-leaf parsley

　　

Step 1

Put the tomatoes in a baking dish. Sprinkle with sugar, salt, and chili pepper. Add the rest of the ingredients, mix well, and sprinkle in a little more salt. Bake in a preheated 375°F oven for 50–60 minutes.

　　

Variation

Step 2

There is a similar dish in Morocco called batata hzina, which means “sad potatoes.” Add 1/2 teaspoon cumin and 1/2 teaspoon ginger to the above. Sweet potatoes are treated in the same way.

　　

Step 3

For a Turkish dish for 6, fry 2 chopped onions in 2 tablespoons extra-virgin olive oil till soft. Add 2 more tablespoons oil and mix with 1 1/2 pounds new potatoes, peeled, boiled, and quartered. Add 4–6 chopped garlic cloves, 1 teaspoon cumin, the peeled and chopped tomatoes, a handful of black olives, 3 sprigs oregano, and 1/2–1 teaspoon dried red-pepper flakes. Bake 45–60 minutes at 400°F.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf