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READY IN
35 minutes
COOKING TIME
20 minutes
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 2 garlic cloves, peeled
- 1 tsp cumin seed
- 12 black peppercorns
- 1/4 tsp La Chinata Smoked Paprika Hot
IN STOCK - 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
IN STOCK - 2 tbsp Unió Moscatel vinegar
IN STOCK - 3 tbsp water
- 100ml Brindisa Arbequina olive oil
IN STOCK - 1kg firm potatoes (not floury)
- 1 tsp salt
- A good handful of flat parsley leaves, chopped
METHOD
- Pound to a paste in a mortar and pestle the garlic and spices. Add the vinegar -a bit at a time – and continue to pound. Mix in the water and leave to stand.
- Peel and slice the potatoes - approx. 5 mm thick.
- Heat the oil in a very large frying pan and add the potatoes; sprinkle the potatoes with salt and turn, coating well with oil.
- Cook over a medium heat turning often until the potatoes are tender and start to brown.
- Add the spice and vinegar mixture and turn the potatoes to coat.
- Continue to cook for another few minutes until the liquid is absorbed.
- Sprinkle with parsley and serve hot.
ingredients
- 2 garlic cloves, peeled
- 1 tsp cumin seed
- 12 black peppercorns
- 1/4 tsp La Chinata Smoked Paprika Hot
IN STOCK - 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
IN STOCK - 2 tbsp Unió Moscatel vinegar
IN STOCK - 3 tbsp water
- 100ml Brindisa Arbequina olive oil
IN STOCK - 1kg firm potatoes (not floury)
- 1 tsp salt
- A good handful of flat parsley leaves, chopped
