THE PEPPER-CHARRED SPUDS

(Our Play on Spanish Roasted Potatoes)

THE PEPPER-CHARRED SPUDS

Ingredients: 600g Potatoes (cubed), 2 tsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Salt, 4 tbsp Olive oil, 1 tbsp Sherry vinegar...

Ingredients

  • 600g Potatoes (cubed)
  • 2 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 4 tbsp Olive oil
  • 1 tbsp Sherry vinegar

Cooking Method

  1. The Par-Boil Boil potatoes for 5 minutes; drain and shake to roughen the architecture.
  2. The Bloom Toss with oil and spices; add a 15ml splash of water to help the paprika stain the starch.
  3. The Scorch Roast at 220°C for 25 minutes until the edges are rock-hard and blackened.
  4. The Marriage Drizzle with vinegar while still steaming hot.
  5. The Final Flourish Finish with a dusting of raw sea salt and fresh parsley.

Cuisine: Spanish

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