Peppery Potatoes

PEPPERY POTATOES

This Peppery potatoes recipe is commonly served as part of a tapas.

Serves 4-6

• 2 lb (900 g) new potatoes

• olive oil for frying

• salt

For the sauce:

• 5 tbs olive oil

• 2 tbs tomato paste

• 1 tbs wine vinegar

• 1 tsp paprika

• pinch cayenne or a few drops of Tabasco

1. Boil the potatoes in their skin until almost tender.

2. Drain and, when they are cool enough to handle, peel and cut into quarters or into bite-sized pieces.

3. Shallow-fry them in hot oil until crisp and golden all over.

4. Transfer to a serving dish, mix all the other ingredients for the sauce together and pour over the potatoes. Serve hot or warm.

More about Potatoes Recipes