Barbecue Recipes

Spanish Potatoes

This is an adaptation of a traditional recipe for peppery fried potatoes. Cook the potatoes in a flameproof dish on the grill or in a pan on the stove, and serve them with grilled meats.

INGREDIENTS
1 1/2 pounds small new potatoes
5 tablespoons olive oil
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cumin
2 teaspoons paprika
2 tablespoons red or white wine vinegar
1 red or green bell pepper, sliced
coarse sea salt, to serve (optional)

SERVES 4

1. Cook the potatoes in a saucepan of boiling salted water until almost tender. Drain and cut into chunks.

2. Heat the olive oil in a large frying pan or sauté pan and fry the potatoes, turning them frequently, until golden.

3. Meanwhile, crush the garlic, crushed red pepper and cumin in a mortar and pestle. Mix with the paprika and vinegar to form a thick paste.

4. Add the garlic mixture to the potatoes with the sliced bell pepper and cook, stirring, for 2 minutes. Serve warm or let sit until cool. Sprinkle with coarse sea salt, if you wish, to serve.