A dish inspired by the Spanish cuisine, tapas and the many, many dishes that combine my (favorite) potatoes with colourful peppers, creating a slightly spicy yet quite aromatic combination. It is this extra tip that transforms an admittedly plain dish into a gastronomic suggestion which cannot go unnoticed.
I consider this recipe “passe-partout”, since it is the perfect alternative to fries, which although my friends and I adore, I usually receive their complains as they find them an extremely inappropriate pleasure to have, when on diet. Thus, the spicy potatoes can be proved an excellent side dish for the mussels with paprika and herbs. The secret lies in the sautéing of the two key ingredients with the herbs, which give away a mouthwatering smell, while vinegar adds a shy tone of acuity to the dish. The result comes out mildly spicy but you can always upgrade it with some chilly or spicy paprika. You can also replace the spicy peppers with green, yellow or orange to create a rainbow that pleases the eye as well as serve them as a titbit as they have the perfect size for that.
Preparation: 5 minutes and 25 mins for the rest. Quick and easy recipe
Ingredients (serves 4-5)
800g small or medium young, washed potatoes in their skin.
5-6 tbsp virgin olive oil
2 mashed garlic cloves
½-¾ tsp chilly flakes
1 tsp cumin
2 tsp sweet or spicy paprika (depends on your preference)
2 tbsp red or white wine vinegar
1 red bell pepper, core and seeds removed and cut in thin slices
flaked sea salt or fleur de sel for the serving
To prepare the potatoes: Boil them in plenty of salted water until they are almost ready (approx.13-15 minutes, depending on their size). Drain them and if you do not like the skin, remove it and cut them in evenly pieces of a normal mouthful (3-3,5cm).
In a bowl or a mortar, mix well the garlic, the chilly flakes and the cumin. Add the paprika and the vinegar. Heat the olive oil in a large frying pan (medium temperature) and start by sautéing the potatoes. Then, add the peppers, turning all of them upside down until they get a nice colour and are ready -approximately 4-5 minutes. Pour the herbs mixture over the potatoes- peppers and cook for 2 more minutes while stirring.
To serve: Hot or at ambient temperature, serve the spicy potatoes with red peppers as a sidedish or tasty titbits/finger food, with a bit of sea salt or fleur de sel on top. Enjoy!