Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked. Drain the potatoes and rinse with COLD water. Heat frying oil to 160°C and fry for 5-6 minutes, or until they are cooked, not crispy. Turn heat up to 190°C and fry until golden and crunchy. In a deep skillet with a good lid (I use a wok) heat the olive oil. Fry onions until they have wilted on a high heat, then turn down the heat and cover. Peel your garlic (bash it with the flat of a good kitchen knife and "top 'n' tail") and chop into smallish pieces (if you're going to serve this to kids put it through a food processor, if you like garlic just cut it into rounds). Add to the onions and turn the heat up again. Chop your red chili pepper very, very carefully into really tiny pieces; add to the pan and WASH YOUR HANDS! I mean it! Go wash 'em and then come back! Throw in your peppers and your spices, you'll have to experiment with this, because I love my papas to be real spicy, I add about 2 tsp Tabasco, a good Tbsp pepper and then a liberal amount of cayenne to give that extra colour and flavour. Mix the water, soy sauce, vinegar and sugar and stir into the pan. Reduce for a bit, you should end up with something thick and gooey that looks unappetizing, sort of chutney consistency. Cut up your tomatoes into eighths and put into the mixture. They WILL disintegrate. Just before serving, and I do mean just, toss the potatoes in this jam/chutney you have just made. It looks, ummm, not too pleasant, but it tastes great. If you have left overs, refrigerate and then when you want to use it shape them into a sort of "patty" by mashing the potatoes a bit, then either fry in oil or "dry-fry" them in a large pan.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
5-ply bonded stainless — searing, fond development, deglazing
Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
5-ply bonded stainless — searing, fond development, deglazing
Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust