Potatas-from Spain

20 May 2013

I am not usually taken with imported new potatoes. Yes they may well look very pretty with their new skins and unmarked when I peel them but once cooked either the texture doesn't please or the flavour - sometimes I think they taste of clay. This year however I am eating our NEW Spanish Potatoes. Plain boiled in their skins they are at that stage that everyone likes. The skins crack open and the potatoes still have "new potato" taste. I can roast them, chip them, boil or mash. Here's a recipe from James Martin you might like to try but go easy on the chilli powder!

PATATAS ASADAS

Roasted Spanish Potatoes

In this recipe you simply roast potatoes in Spanish olive oil with garlic and spices.

Preparation: 10 minutes

Cooking: 60 minutes

Ingredients

  • 500g roasting potatoes, peeled and cut into even pieces
  • 3 tbsp Spanish Virgin olive oil
  • 3 Cloves of Garlic - finely sliced
  • 1 tsp cumin, ground
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • salt

Method

Potatoes: Preheat an oven to 200°C. Place the potatoes into an oven tray with the oil, spices and a generous pinch of salt. Toss them in the ingredients so that they are well coated. Place the potatoes in the centre of the oven and cook them for 60 minutes. Turning them at regular intervals until crisp and golden with soft insides.

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