Patatas Bravas
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Serves 4
Dried chile peppers have a deep and complex intensity that imparts a smoky richness to the crisp, pan-fried potatoes. The addition of bright, tangy Spanish sherry vinegar heightens and accents the sweet creamy flavor of the potatoes.
INGREDIENTS:
Sliced green & red peppers
Sliced green & red peppers
1 1/2 pound small new potatoes ( we used mixed marble potatoes)
4 Tbsp extra virgin olive oil, preferably Spanish
2 garlic cloves, sliced
3 tsp hot or mild chili powder, or to taste
1/2 tsp ground cumin
2 tsp smoked paprika
2 Tbsp sherry vinegar
1 each small red and green peppers, hot or mild, seeded and sliced into thin strips
coarse sea salt
PREPARATION:
Scrub the potatoes well and put them into a large pot of salted water. Bring to a rolling boil, then reduce heat slightly and cook for 10 to 12 minutes, or until just tender enough to pierce with a knife. Drain and allow to rest until cool enough to handle. Peel or don’t peel, as you prefer (we didn’t peel), then cut into halves or large chunks.
Heat the olive oil to medium-high in a large, heavy frying pan. Add the potatoes and fry them, turning frequently, until the edges are crisp, crusty and golden brown.
While the potatoes are cooking, smash the minced garlic, chili powder, smoked paprika and cumin together with a mortar & pestle. If you don’t have one, mix everything together in a bowl with a fork, pressing hard to mash it into a coarse paste. Stir in the sherry vinegar, then scrape the mixture directly into the frying potatoes.
Stir to coat the potatoes completely, then add the sliced peppers and continue to cook for 2 or 3 minutes longer. Sprinkle with a little coarse sea salt, and serve either hot or at room temperature as tapas-style appetizer or side dish.