No one can resist these spicy potatoes. Found all over Spain, they are especially popular in the lively tap as bars of Madrid. Some versions of the recipe omit the stock, cooking the potatoes in a tomato mixture spiked with chiles, while others add alioli (see the book) to the sauce for a smoother, richer consistency. Pour glasses of ice-cold beer to temper the heat of the peppers.
Olive oil for frying
2 lb. (1 kg) new potatoes,
cut into 2-inch (5-cm) chunks
2 tablespoons all-purpose (plain) flour
l teaspoon sweet paprika
1 cup (8fl oz/250 ml) beef stock
2 tablespoons red wine vinegar
1/2-1 teaspoon red pepper flakes
1/4 cup (2fi oz/60 ml) tomato sauce
Salt to taste
In a large frying pan over medium heat, pour in olive oil to a depth of 1-1/2 inches (4 cm). When the oil is hot, add the potatoes and more oil if necessary to cover, reduce the heat to low; and cook until the potatoes are tender, 20-30 minutes. Raise the heat to high and allow them to brown. Using a slotted spoon, transfer the potatoes to a cazuela or baking dish and keep warm in a low oven.
Drain off all but 4 tablespoon of the oil from the pan. Add the flour and paprika and stir over low heat for a few minutes. Slowly add the stock, stirring constantly. Then add the vinegar and red pepper flakes and simmer, uncovered, over low heat for about 10 minutes. Stir in the tomato sauce and salt. Taste and adjust the seasoning.
Pour the sauce over the potatoes, toss to coat, and serve warm.
Savoring Spain & Portugal
By Joyce Goldstein
Time Life Books, 2000
Color photographs throughout
Recipe reprinted by permission.
This page created January 2001
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