Canary Islands Spicy Potatoes
I lived in the Canary Islands for ten years and am reminded in a small way of that happy time whenever I make my former neighbor's spicy potatoes (tradition has it that the real thing is cooked in sea water). I hope that you will enjoy them--they go wonderfully well with grilled fish and meat.
Can be prepared in 45 minutes or less.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
Potato
Side
Vegetarian
Winter
Gourmet
England
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 pound small red potatoes
- 1/4 cup minced fresh parsley leaves
- 2 garlic cloves, minced
- Carbohydrate 20 g(7%)
- Fat 14 g(21%)
- Fiber 3 g(10%)
- Protein 3 g(5%)
- Saturated Fat 2 g(10%)
- Sodium 26 mg(1%)
- Calories 211
Preparation In a saucepan combine the potatoes, unpeeled, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 15 to 20 minutes, or until they are just tender. In a small bowl whisk together the oil, the vinegar, the garlic, the cumin, the paprika, and the red pepper flakes until the dressing is combined well. Drain the potatoes, pat them dry, and in a bowl toss them with the dressing, the scallions, the parsley, and salt and pepper to taste.
