Spanish poor man's potatoes with tomato sauce
Spain on a Fork · ♥ 2.9K likes · 127.2K views · 8 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat with 120 ml extra virgin olive oil.
- 8 cloves garlic
Cut a slit in 8 garlic cloves, leaving the skins on so they do not turn bitter; cut a red and a green bell pepper into thin strips.
- 1 whole red bell pepper
- 1 whole green bell pepper
Add the garlic and peppers, coat in oil and saute, stirring every minute or so, 5 to 6 minutes until lightly sauteed; remove and set aside.
- 1 kg potatoes
Cut 1 kg peeled, washed and dried potatoes into 2 cm pieces.
Fry the potatoes in the same pan and oil over the same heat, stirring every 3 to 4 minutes, 20 to 25 minutes until golden and a toothpick goes in easily.
- 30 ml extra virgin olive oil
- 5–6 whole tomatoes
- 3 cloves garlic
For the sauce, heat 30 ml olive oil in a separate pan over medium heat; finely grate 5 to 6 tomatoes and mince 3 garlic cloves.
- sea salt
- freshly cracked black pepper
Add the grated tomato, season with sea salt and black pepper (a little sugar or baking soda if too acidic), and simmer without stirring 10 to 15 minutes until slightly thickened.
Drain the potatoes in a fine sieve over a bowl, keeping the oil for later use.
Return the potatoes to the pan with the peppers and the garlic, skins removed; season with sea salt and black pepper and mix gently; transfer to a serving dish.