Editor's note: The spud, the "Swiss Army knife" of the vegetables. If you're looking for something a bit different to do with them, give this recipe a try instead of a potato salad or the standard new potatoes and you'll have a new favourite side dish in no time. Definitely consider making two batches as once you've tried this you'll definitely be thinking about it the next night!
Sides for your “Salads”
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.
This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.
The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!
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