in Portugal

Spicy boiled potatoes

updated

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Ingredients for 4 servings:

  • 1 ½ kg potatoes, waxy, small
  • 4 tbsp coarse sea salt
  • 6 garlic cloves
  • 1 pepper, fresh, red
  • 1 bunch of coriander leaves
  • 4 tbsp Ajvar, hot
  • 8 tbsp olive oil
  • 2 tbsp vinegar (sherry)
  • Salt
  • cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

the slightly different barbecue side dish

Place the skin-on potatoes in a large pot and just cover with water. Add sea salt. Boil the potatoes for 20 minutes. The potatoes are ready when they have a light whitish crust and the water has almost evaporated. Peel the garlic and finely chop it with the chili pepper. Pick the coriander leaves and finely chop them. Blend the ajvar and olive oil with the garlic, chili pepper, and coriander. Season to taste with salt, cumin, and vinegar. Serve the dip with the unpeeled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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