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SPN: Spanish Roasted Potatoes




Source of Recipe


KitchenDaily Blog


Recipe Introduction


A potato dish from Spain that wakes up the palate with chiles, paprika, and cayenne pepper.


Recipe Link: http://www.kitchendaily.com/recipe/spanish-roasted-potatoes-142276

Prep Time :10 minutes
Total Time:55 minutes

4 medium russet potatoes, peeled
-- (about 3 pounds)
1/2 cup olive oil
1 teaspoon coarse sea salt
-- plus more to taste
1 teaspoon Spanish paprika
1/2 teaspoon cayenne pepper
3 serrano chilies, roasted, peeled, and cut into thin strips
1 tablespoon fresh flat leaf parsley -- finely chopped

Bring a medium pot of water to a boil over high heat. Add the whole peeled potatoes and cook for 12 to 15 minutes or until the potatoes are almost cooked through but the center is still firm. To test for doneness, insert a small sharp knife into the center of the potatoes. It should meet with some resistance when inserted into the center of the potatoes.

Using a large slotted spoon, remove the potatoes from the boiling water and set on a plate for 5 minutes to allow them to steam dry and cool slightly. Cut the potatoes crosswise into 3/4-inch-thick discs.

Place two large nonstick frying pans over medium-high heat and add 1/4 cup of olive oil to each pan. Arrange the potatoes in a single layer in the pans, dividing equally to ensure you do not overcrowd the pan as this will cause the potatoes to become soggy, not crisp and brown as desired. Sprinkle half the salt, paprika and cayenne pepper over the potatoes.

Cook for about 5 minutes or until the potatoes are crisp and golden brown on the bottom. Turn the potatoes over and sprinkle with the remaining salt, paprika and cayenne pepper. Cook for about 5 minutes longer or until crisp and golden brown on the bottom and tender in the center.

Add the chilies and mix well. Remove the pan from the heat. Using tongs, transfer the potatoes to a large bowl. Add the parsley and toss the potatoes well to coat. Season to taste with more salt. Arrange the potatoes on a platter and serve.

Makes 4 servings

Categories: Vegetables, Spanish, Vegetarian

Recipe from the files of Judi Mae Phelps