Spanish Potatoes -

Spanish Potatoes

This is an adaptation of a traditional recipe for peppery fried potatoes. Cook the potatoes in a flameproof dish on the barbecue or in a pan on the hob, and serve them with barbecued meats.

Ingredients

675g/½ lb small new potatoes
75ml/5 tbsp olive oil
2 garlic cloves, sliced
2.5ml/½ tsp crushed chillies
2.5ml/½ tsp ground cumin
10ml/2 tsp paprika
30ml/2 tbsp red or white wine vinegar
1 red or green pepper, sliced
Coarse sea salt, to serve (optional)

Details

Serves: 4

Method

1. Cook the potatoes in a saucepan of boiling salted water until almost tender. Drain and cut into chunks.

2. Heat the olive oil in a large frying pan or sauté pan and fry the potatoes, turning them frequently, until golden.

3. Meanwhile, crush together the garlic, chillies and cumin using a pestle and mortar. Mix with the paprika and wine vinegar to form a thick paste.

4. Add the garlic mixture to the potatoes with the sliced pepper and cook, stirring, for 2 minutes. Serve warm, or leave until cold. Scatter with coarse sea salt, if you wish, to serve.

Related food category:

• Vegetarian and Vegetable Dishes