Sunday, 2 December 2007

Patatas Bravas

Adding vinegar to the spice mix makes it extra spicy and it really is hot. You can serve with sour cream to cool it down a bit. We've seen this dish sold as Tapas in Spain, but never had it until today....

You need:

1.5 lb New Potatoes
5 tablespoons Olive Oil
2 Garlic coves - chopped
3 dried Chillies - seeded and chopped
1/2 teaspooon Ground Cumin
2 teaspoons Paprika - I use La Chinata Hot Smoked Paprika, available in Supemarkets
2 tablespoons White Wine Vinegar
1 Green Pepper - sliced into thin strips

Put the Potatoes into a pan of water and bring to the boil. Simmer for 10 mins. Drain and leave them to cool. Once cool, cut them in half or into bite sized chunks.

Heat the oil in a large frying pan or saute pan. Fry the potatoes, turning them frequently until they are golden - approx 15 mins.

Meanwhile, in a pestle and mortar, crush the Garlic, Chillies and Cumin together to make a rough paste. Mix the paste with the Paprika and the vinegar.

Now drain most of the oil from the Potatoes and add the Paprika paste and Green Peppers. Cook for a further 2 minutes, stirring all the time. Be advised, the vinegar will sting your eyes at first!

Serve as Tapas, or as a side dish, with or without Sour Cream

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