Potatoes (Patatas) and Roasted Capsicums Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Web dorothymcnett.com

See Also: Cooking Club · Side Dishes · Spain · Vegetable Dishes

Potatoes (Patatas) and Roasted Capsicums

From Dorothy McNett's recipes at www.dorothymcnett.com. Brought to Spain from the new world by Columbus, peppers have become one of the most popular of Spanish vegetables. Known as peppers, capsicums, pimientos and they come in many sizes and shapes. Not to be confused with the hot chili peppers, these peppers are generally sweet and not hot.

1 - 2 potatoes
2-4 (more or less) red bell peppers (or a combination of colors and sizes)
sprinkles of olive oil
sprinkles of sea salt

1/2 teaspoon dried thyme, or 2-3 sprigs of fresh
1 clove garlic, minced
1 tablespoon chopped parsley
1 green onion, sliced
1 teaspoon sweet paprika
1/4 cup extra virgin Spanish olive oil
2 tablespoons red wine vinegar

2-3 tablespoons mayonnaise
1-2 cloves garlic, finely minced

Preheat oven to 350 degrees. Cut the potatoes into quarters. Place the cut potatoes and the peppers on a silicon lined baking sheet with sides. Sprinkle with oil and salt. Roast for about 30-35 minutes, or until potato is tender. In meantime, in a bowl combine the thyme, garlic, parsley, green onion, paprika, olive oil and red vinegar. When the peppers are done roasting, cut or tear them into slices and place in the dressing. Arrange the cut up potatoes on a platter. In a small bowl, combine the mayonnaise and the garlic. Dollop a bit over each potato piece. Arrange the pepper slices in and around the potatoes. Sprinkle with sea salt, if necessary, and serve.

Recipe created 2014-03-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.