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Papas Aliñás
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Brief Description
Joe and I like a lot of food from Andalusia, the southwestern province of Spain famous for gypsies, flamenco, and spectacular Moorish architecture. Joe spent a summer in the capital, Sevilla (the setting of the opera \\\\\\\"Carmen\\\\\\\"). Andalusia was a poor province for a long time, and many of the recipes are based on the “let’s use all the leftovers” principle of cooking for lots of people with few resources. Potatoes are a staple, including in this dish, papas aliñás, or Andalusian potato salad. Joe and I had this dish during a tapas tour (curtesy of Marty and Kyla, Xmas 2019).
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Main Ingredient
potatoes
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Category: Side dishes
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Cuisine: Spanish
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Prep Time: 35 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Private
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Source:
https://www.onegreenplanet.org/vegan-recipe/andalusian-style-potatoes-papas-alinas/
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Tags:
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Notes:
This dish is simple and meant to be cheap, but a word of warning—use high quality olive oil and paprika. It’s wonderful when these two ingredients are good, but terrible if you use oil meant for cooking only. On the other hand, use whatever type of potatoes, onions, and peppers you like! I personally love it with red or Yukon potatoes, red onion, and multicolored bell peppers, but it’s good with any choice!
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Posted By: tdrake
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Posted On: Dec 22, 2020
Number of Servings:
Ingredients:
- 3 - medium (or 4 small) potatoes
- 1 - small onion (or ½ large onion) diced* *I mean it, this onion should be in small bits, or it easily overpowers the dish
- 1/4 - pepper, finely chopped
- 1/4 cups - high quality olive oil
- - Fresh parsley, finely chopped (optional)
- 1/2 tablespoons - Spanish paprika (or any smoked paprika)
- 1/2 tablespoons - salt
- 3 - medium (or 4 small) potatoes
- 1 - small onion (or ½ large onion) diced* *I mean it, this onion should be in small bits, or it easily overpowers the dish
- 1/4 - pepper, finely chopped
- 1/4 cups - high quality olive oil
- - Fresh parsley, finely chopped (optional)
- 1/2 tablespoons - Spanish paprika (or any smoked paprika)
- 1/2 tablespoons - salt
Directions:
1. Chop the onion and pepper very fine. Put in a bowl with the vinegar and leave to marinate.
2. Wash the potatoes, and then put them in a pot and cover with water. Bring water to a boil and add salt. Cook until soft when pierced with fork (around 25 minutes but could be longer or shorter based on potato and size). Drain and let them cool.
3. Peel potatoes and slice them. Put them in bowl with olive oil and “slide” them around to mix.
4. Mix the potatoes and the marinated peppers and onions. Sprinkle with paprika and parsley.
5. Serve it cold! (It’s great on day one and even better the next day.)
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