Printer Friendly Recipe
Recipe by Stephen Pavy
Serves: 6 as small plates, double recipe for 6 full servings
This can be part of the appetizers, small portions served “tapas” style, or could be a side to the main dish.
|1 1/3 lbs.||Waxy potatoes, peeled and cubed|
|3 Tbsp.||Olive oil|
|1||Onion, finely sliced|
|2||Garlic cloves, finely sliced|
|pinch dried pepper flakes|
|1 tsp.||Smoked paprika (pimenton)|
|14 oz.||Can chopped tomatoes|
|pinch sea salt|
Cook potatoes in salted water for 10 minutes, drain.
Heat 1 Tbsp. olive oil in non-stick frying pan and cook onion until soft.
Add garlic, pepper flakes, paprika and tomatoes and cook for 10 minutes until somewhat thickened.
Heat remaining 2 Tbsp. oil in frying pan and fry potatoes over medium heat until golden (about 10 minutes).
Add sea salt flakes to potatoes.Serve sauce over crisped potatoes.