Hot and Spicy Potatoes Recipe
 There are several variations on this chili
and potato dish, but the most important thing is the spicing, which is
made hotter still by adding vinegar. The classic version is made with
fresh tomato sauce flavored with garlic and chili.
Ingredients: (Serves 4)
675 g/1.5 lb small new potatoes
75 ml/5 tablespoons olive oil
2 garlic cloves, sliced
3 dried chilies, seeded and chopped
2.5 ml/0.5 teaspoon ground cumin
10 ml//2 teaspoons paprika
30 ml/2 tablespoons red or white wine
vinegar
1 red or green (bell) pepper, seeded and
sliced
Coarse sea salt, for sprinkling (optional)
Method:
Scrub the potatoes and put them into a pan
of salted water. Bring to the boil and cook for 10 minutes, or until
almost tender. Drain and leave to cool slightly. Peel, if you like, then
cut into chunks.
Heat the oil in a large frying or saute pan
and fry the potatoes, turning them frequently, until golden.
Meanwhile,
crush together the garlic, chilies and cumin using a mortar and pestle.
Mix the paste with the paprika and wine vinegar, then add to the potatoes
with the sliced pepper and cook, stirring, for 2 minutes. Scatter with
salt, if using, and serve hot as a tapas dish or cold as a side dish.
Happy Cooking,
Carol |
