Canary Islands Spicy Potatoes Recipes

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CANARY ISLAND SPICY POTATOES



Canary Island Spicy Potatoes image

I found this recipe in Gourmet magazine and I *love* it - a spicy vinegar based potato salad that has a great kick and nice flavor.

Provided by trelawney8

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb red potatoes
1/4 cup olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika (preferably Hungarian)
1/4 teaspoon hot red pepper flakes
2 whole scallions, sliced thin
1/4 minced fresh parsley (optional)
salt, to taste
pepper, to taste

Steps:

  • In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch.
  • Bring to a boil and simmer for 15 to 20 minutes, or until just tender.
  • In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended.
  • Drain potatoes, pat them dry, and toss with dressing, scallions and parsley.
  • Cut potatoes into smaller chunks if desired.
  • Add salt and pepper to taste.

CANARY ISLANDS SPICY POTATOES



Canary Islands Spicy Potatoes image

Provided by Hilary Osgood

Categories     Potato     Side     Vegetarian     Winter     Gourmet     England

Yield Serves 4

Number Of Ingredients 9

1 pound small red potatoes
1/4 cup olive oil
1/4 cup white-wine vinegar
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika (preferably Hungarian)
1/4 teaspoon dried hot red pepper flakes
2 scallions including some of the green part, sliced thin
1/4 cup minced fresh parsley leaves

Steps:

  • 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.

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