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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
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.