These Spanish Potatoes are delicious infused with Saffron and fresh Tomatoes. A lighter Potato dish then the popular Potato Brava’s, but in my opinion they have better flavour. Ideal for a summers evening. Best served at room temperature.
Ingredients
500gr new potatoes washed
2 garlic gloves chopped
12 vine ripened cherry tomatoes
1 red pepper
black pepper
175ml of White Wine
100 ml Olive oil
pinch of Saffron
1 tablespoon finely chopped flay leaf parsley
Method
Cut the potatoes until even in size. Cut the red pepper into large dice, Squash the tomatoes.
Heat the oil in a pan add the potatoes and garlic, and cook until the edges become translucent. Add the tomatoes and red pepper. And fry for 1 minute. Add the wine and saffron. Simmer gently for 40minutes. until the potatoes are tender, and the tomatoes have broken down and the peppers are soft.
Allow to stand.
Check the seasoning, and mix in the chopped Parsley. Serve at room temperature
Original Recipe: Ben O’Donoghue “Outdoor” Hardie Great Books
Leave a Comment