The back catalogue – the spuds

The following potato recipe would be a great addition to your mezze. It's different to the traditional tapas dish “patatas bravas” - quite obviously because it doesn't contain the traditional tomato sauce. The soured cream is served separately which gives your guests a choice.

Here goes :

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

I realise the recipe given is for a large quantity – it's difficult to say how many servings – it depends on the size of appetites - I would say eight to ten. You could halve the quantities if you wish but I've learnt from experience that potato based dishes are very popular. If you have leftovers they'd soon vanish the following day – part of a lunch box or a cold supper?

Next up, Middle Eastern and Indian mains ...