Spanish Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s) (small new potatoes)
- 3 cloves garlic
- 1 chilli pepper (s), red
- 2 red pepper (s)
- 10 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 3 tablespoon vinegar (sherry)
Print Recipe
Pin Recipe Instructions
- Thoroughly clean the potatoes with the help of a small brush under cold water and do not fully cook in plenty of salted water. Remove the potatoes and let them steam, but do not peel them. Quarter the cooled potatoes. Peel the garlic, wash the chillies, cut in half, remove the stalks and seeds. Chop the garlic and chillies. Wash, halve and clean the peppers. Cut the pepper halves into strips. Heat the olive oil in a pan and fry the potatoes in it for about 10 minutes until crispy. Add the pepper strips and roast for 10 minutes. Add the garlic and chillies, fry for 5 minutes. Then season well with salt, pepper and cumin. Just before the end of the cooking time, drizzle the sherry vinegar over the potatoes and allow the liquid to evaporate. Take the potatoes out of the pan and serve while hot.
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