Spanish-Style Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 286.3
- Total Fat: 18.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.2 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 3.7 g
- Protein: 2.9 g
View full nutritional breakdown of Spanish-Style Potatoes calories by ingredient
Introduction
Potatoes spiced and fried with the added tang of cider vinegar. Serve hot or cold. Potatoes spiced and fried with the added tang of cider vinegar. Serve hot or cold.Number of Servings: 4
Ingredients
-
* 675g / 1 1/2 lb small new potatoes, washed, skins on
* 5 tbsp olive oil
* 2 garlic cloves, sliced finely
* 1/2 tbsp crushed chillies (chilli flakes)
* 2 tsp paprika
* 1 tbsp cumin seeds or 1/2 tsp ground cumin
* 3 tbsp apple cider vinegar
* 1 red pepper, seeded and sliced
Directions
This recipe serves 4 people as a side dish.
* Cook the potatoes in boiling water for 10-15 minutes, or until tender when you push the tip of a knife in, but NOT until the skins peel off.
* Drain the potatoes and cut into chunks
* Heat the olive oil in a large frying pan
* Add the sliced red pepper and cook for 2 minutes
* Now add your potato chunks, coat in the oil
* Fry the pepper and potatoes for about 5 minutes, or until golden
* Meanwhile, crush together the garlic, chilli flakes, and cumin using a pestle and mortar. Mix in the paprika and vinegar.
*** Tip: if you don't have a pestle and mortar, use a bowl and the end of a rolling pin ***
* Add the garlic mixture to the sliced pepper and potato chunks, stirring, for 2-3 minutes.
* Serve warm or leave to cool. Scatter with coarse sea salt, if you like, to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user FAIRYTALEHEART.
* Cook the potatoes in boiling water for 10-15 minutes, or until tender when you push the tip of a knife in, but NOT until the skins peel off.
* Drain the potatoes and cut into chunks
* Heat the olive oil in a large frying pan
* Add the sliced red pepper and cook for 2 minutes
* Now add your potato chunks, coat in the oil
* Fry the pepper and potatoes for about 5 minutes, or until golden
* Meanwhile, crush together the garlic, chilli flakes, and cumin using a pestle and mortar. Mix in the paprika and vinegar.
*** Tip: if you don't have a pestle and mortar, use a bowl and the end of a rolling pin ***
* Add the garlic mixture to the sliced pepper and potato chunks, stirring, for 2-3 minutes.
* Serve warm or leave to cool. Scatter with coarse sea salt, if you like, to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user FAIRYTALEHEART.