- Ingredients
- potatoes (young)
- 400 gram
- sea salt
- 40 gram
- bell pepper (red)
- 1
- chili pepper (red)
- 1
- garlic
- 2 clove
- paprika powder (hot)
- 1 teaspoon
- cumin
- 1 pinch
- salt
- 1 pinch
- red wine vinegar
- 2 tablespoon
- olive oil
- 3 tablespoon
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 30 minutes
- This recipe:
- Serves:
- 2
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- This recipe by:
- petra
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salt potatoes from the Canaries
Ingredients
| potatoes (young) | 400 gram | |
| sea salt | 40 gram | |
| bell pepper (red) | 1 | |
| chili pepper (red) | 1 | |
| garlic | 2 clove | |
| paprika powder (hot) | 1 teaspoon | |
| cumin | 1 pinch | |
| salt | 1 pinch | |
| red wine vinegar | 2 tablespoon | |
| olive oil | 3 tablespoon |
Preparation
- Wash the potatoes under running water. Place in a pot, cover with water, and add the sea salt. Place a lid on the pot and boil the potatoes for approx. 15 minutes, until soft.
- Meanwhile, halve the red pepper and the chili pepper, remove the seeds, and finely chop. Peel the garlic, then crush. Mix the pepper, chili, and garlic, and puree. Season with the paprika powder, cumin, salt, and wine vinegar, then stir in the olive oil.
- In a dry pan, roast the potatoes until the skin wrinkles and they are covered in a salt crust.
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