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Heat your oven to 425 degrees f. and line a large baking tray with parchment paper.
Bring a large pot of salted water to a boil.
Carefully add in your chopped potatoes and simmer for 3 minutes. Drain really well, then transfer to the prepared baking tray.
Drizzle with oil and sprinkle with sea salt, garlic powder, and pepper. Toss then arrange in a single layer.
Bake for 40-45 minutes, or until nicely crisp and golden.
To make your sauce: Meanwhile, heat the oil in a saucepan over medium heat.
Sauté the onion until it softens, about 3 minutes. Stir in the garlic and cook for a minute longer.
Stir in the jarred and freshly chopped tomatoes together with your chili flakes, paprika, balsamic, and honey.
Simmer, stirring occasionally for about 12-15 minutes, or until thickened a bit.
Taste and adjust the seasonings to your preferences.
Arrange the potatoes into a bowl or a platter and spoon over the sauce or use your sauce as a dip on the side.
Sprinkle with chopped fresh parsley and enjoy!
Calories: 229 kcal , Carbohydrates: 41 g , Protein: 5 g , Fat: 6 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 4 g , Sodium: 498 mg , Potassium: 1063 mg , Fiber: 6 g , Sugar: 10 g , Vitamin A: 910 IU , Vitamin C: 56 mg , Calcium: 60 mg , Iron: 3 mg
Nutrition information is automatically calculated, so should only be used as an approximation.