Recipe: Spanish Spicy Potatoes
Taking earthy ingredients native to cooking in Spain, I accompanied these Spanish style roasted potatoes with pieces of fillet cod for a he...
Taking earthy ingredients native to cooking in Spain, I accompanied these Spanish style roasted potatoes with pieces of fillet cod for a hearty, flavoursome meal. It's proper easy to make too.
Recipe feeds 2-3 people • Preheat oven to 200˚ C/400˚ F/ Gas Mark 6 • Vegetarian/ Halal/ Vegan (minus the fish)
• 700g-ish (about 3 medium sized) peeled and diced potatoes. Keep the skin on for a roasted crunch
• 1 green pepper and 1 red pepper
• 3 tablespoons of extra virgin olive oil
• 1 medium sized shallot or small mild onion
• 2 garlic cloves
• 1 large red chilli
• 4 tomatoes (the bigger and redder, the better)
• Salt and pepper for seasoning
• French baguettes, white fish, whole red pepper *optional
Boil the diced potatoes for 3-4 minutes to soften them (if skins are left on, take the potatoes off the heat before the skins peel). Drain well, using kitchen paper if necessary.
Slice both red and green peppers in half, drizzle with olive oil along with the potatoes and roast for 20 minutes, or until the potatoes brown and the peppers have scorched, turned in edges.
Note: the more water the vegetables retained after washing, the longer they take to roast and crisp.
Meanwhile, chop the onion roughly, finely cut the red chilli, and crush the garlic using a pestle and mortar. Cook them all in a pan with a little oil until the onions are soft.
Add four chopped tomatoes, cover the pan and cook for a further 5 minutes so the whole mixture is cooked through. Season to taste. I would recommend blending the mixture for a smoother texture but leaving it whole is to-ta-lly fine.
Take out the roasted peppers, chop up to bite-size pieces. Spoon the onion-chilli mixture over the roasted potatoes and peppers and roast for another 10 minutes or so. It's ready when the potatoes have crispy edges and the onion-chilli mixture bubbles. Chuck a handful of flat leaf parsley leaves over and eat immediately by itself or with a (large) side helping of fish.
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