- In a large nonstick fry pan over medium heat, pour in olive oil to a depth of 1 1/2 inches. When the oil is hot, add the potatoes and more oil if necessary to cover, reduce the heat to low and cook until the potatoes are tender, 20 to 30 minutes. Increase the heat to high and continue cooking until they are crispy and brown. Using a slotted spoon, transfer the potatoes to a cazuela or baking dish, season with salt and keep warm in a low oven.
- Drain off all but 1 tablespoon of the oil from the pan. Add the flour and paprika and stir over low heat for a few minutes. Slowly add the stock, stirring constantly. Then add the vinegar and red pepper flakes and simmer, uncovered, over low heat for about 10 minutes. Stir in the tomato sauce and season with salt. Transfer to a small bowl and stir in the aioli. Serve immediately with the potatoes.
- This recipe yields 8 servings.
- Comments: No one can resist these spicy potatoes. A favorite throughout Spain, they are especially popular in the lively tapas bars of Madrid. Some versions omit the broth, cooking the potatoes in a tomato mixture spiked with chilies. Other recipes, such as ours, call for adding aioli to the sauce to produce a smoother, richer consistency. Pour glasses of ice-cold beer to temper the heat of the peppers.
Notes:
Recipe adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000) |
