Twisted Spanish Potatoes

Today I am nostalgic and thinking of my travels. The Spanish serve these as appetizers or tapas. My Twisted Spanish Potatoes are a side tonight. I took a dish I tasted in Spain and added some Italian flare. I love playing with my food and this is no exceptions.

My husband is Polish and his family had potatoes most days with their meals. They ate mashed or boiled. Nonna Emilia could make a meal out of potatoes. Her roasted potatoes were her specialty, and the secret was the Calabrese oregano. To honour her I am adding oregano and a red bell pepper. In Spain this dish comes with green peppers. The ingredients are simple, but the flavour is big. Tonight we are having sausages and this will serve as a nice side dish. Of course you can also eat this as a main with crusty bread and a salad. You can also serve it as an appetizer.

In this recipe the sauce is thick and luscious. I use Italian passata and I give it a little zing with Dijon mustard. Which isn’t an Italian thing. This mustard gives a creamy taste and adds a sheen to any dish. I like to research condiments and this is an excellent article on using dijon in your dishes https://www.epicurious.com/expert-advice/18-ways-to-cook-with-dijon-mustard-article

One of my favourite potato dishes https://recipesatmytable.com/zucchini-potato-and-eggplant-bake/

Ingredients for Twisted Spanish Potatoes

12 mini potatoes cut in half
1 small onion sliced
3 tbsp olive oil
salt and pepper
1/2 tsp red pepper chilli flakes (optional)
1 tsp Calabrese Oregano
1 tsp chilli
1/4 cup white wine
1 red bell pepper
1 cup passata ( or a good thick strained tomato)
3/4 cup both ( vegetable or chicken)
2 tbsp Dijon Mustard
1 tbsp chopped parsley

Process

Wash the potatoes and cut in half. Place the olive oil in the pan and cook the onions for a few minutes.

Add the potatoes to the pan and sprinkle with the chilli, oregano and this is when you can also add the red pepper chilli flakes. Cook for about 5 minutes.

Add the thinly sliced red pepper and cook for another five minutes.

Add the white wine and scrape all the bits from the bottom. Follow with the passata and the broth. Bring to a boil, cover and simmer on low for 15 minutes.