Friday, June 25, 2010

mommsenstrasse potatoes with fresh garlic


Wheeler and Company had another tiring day in the hot heat - so hot in fact that we found ourselves sheltering in the cool of home by about five o clock.
As a result, there was a small amount of cooking done.

I found these lovely Sicilian potatoes at the market on Wednesday and they were absolutely delicious - cooked in oil with fresh (wet) garlic, red peppers and served with a sprinkling of manchego.


Finely slice the onion and fry it in about 5 tblsps of olive oil for about 15 minutes until the onion has caramelised and is golden and slippery.  Add some salt and pepper at this stage.
Then add 5 roughly chopped garlic cloves and 1 roughly chopped red pepper.  Cook for a further 5 minutes.
Peel the potatoes, slice into quarters and then half again depending on size.  Sprinkle with sea salt and leave for 5 minutes.
Then add the potatoes and another large dose of olive oil, about 10 tblsps.

Cook on a very low, but slightly bubbling heat, for 15-20 minutes stirring occasionally to ensure there is no sticking. During the last 5 minutes, add 1 tsp of hot paprika and stir through. When the potatoes have cooked though, turn off the heat and drain out any excess oil from the saucepan.  Let the potatoes sit for a few minutes.

Serve with some roughly chopped parsley and shavings of manchego.

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