Spanish potatoes

Ingredients for 4 servings:

• 750 small potatoes, new
• 3 garlic cloves
• 1 pepper, red
• 2 bell peppers, red
• 10 tbsp olive oil
• 2 tsp salt
• Pepper from the mill
• 1 tsp cumin, ground
• 3 tbsp vinegar (sherry vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thoroughly clean the potatoes in cold water using a small brush and then boil them in plenty of salted water until almost tender. Remove the potatoes and allow them to cool, but do not peel them. Once cooled, quarter the potatoes lengthwise. Peel the garlic, wash the chilies, halve them, and remove the stems and seeds. Chop the garlic and chilies. Wash, halve, and trim the bell peppers. Cut the bell pepper halves into 0.5-1cm wide strips. Heat olive oil in a pan until bubbles rise to the top of a wooden spoon dipped in the oil. Fry the potatoes for 10 minutes until crispy. Then add the bell pepper strips and roast for 10 minutes. Add the garlic and chili pieces and fry for 5 minutes. Season to taste with salt, pepper, and cumin. Just before the end of the cooking time, drizzle the potatoes with the sherry vinegar and allow the liquid to evaporate. Remove the potatoes from the pan, drain on kitchen paper, and serve while still hot. These fiery potatoes are usually served in small ramekins as tapas with a glass of dry sherry. Those who prefer something less fiery can spice things up with a little dried paprika instead of chili.