Canary Islands Spicy Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I lived in the Canary Islands for ten years and am reminded in a small way of that happy time whenever I make my former neighbor's spicy potatoes (tradition has it that the real thing is cooked in sea water). I hope that you will enjoy them-they go wonderfully well with grilled fish and meat. Can be prepared in 45 minutes or less. Ingredients:
1 pound small red potatoes |
1/4 cup olive oil |
1/4 cup white-wine vinegar |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon sweet paprika (preferably hungarian) |
1/4 teaspoon dried hot red pepper flakes |
2 scallions including some of the green part, sliced thin |
1/4 cup minced fresh parsley leaves |
Directions:
1. In a saucepan combine the potatoes, unpeeled, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 15 to 20 minutes, or until they are just tender. In a small bowl whisk together the oil, the vinegar, the garlic, the cumin, the paprika, and the red pepper flakes until the dressing is combined well. Drain the potatoes, pat them dry, and in a bowl toss them with the dressing, the scallions, the parsley, and salt and pepper to taste.
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