Browsing around the cookery section in Chapters, I came across a book called “Potatoes: Mash and More.” Atkins be damned, I love potatoes and I’m always searching to make the perfect mash. Unfortunately, the book doesn’t reveal any previously-unknown tips, so my mash remains at “average”, but it does have a few other good ideas which suit my tasty-but-easy demeanor.
So last night, I decided to try out their “Potato Bravas”, with a few changes.
- 10 small new potatoes
- 1 Chorizo, chopped into thin slices
- 1 medium onion chopped fine
- 4 tablespoons Olive Oil
- 2 tablespoons water
- 1 tablespoons Red Wine Vinegar
- 1 teaspoon chili powder
- 2 teaspoon “Cajun” seasoning
- Preheat the oven to 220 degrees.
- Chop the potatoes into 1cm slices and lay them in a baking tray, one row deep. Drizzle all over with olive oil and salt, and put it into the oven for 30 minutes, turning occasionally.
- Make the sauce: put the olive oil, water, red wine vinegar, chili powder and cajun seasoning into a bowl and mix well. Add some salt to season.
- In a pan, fry the onions until they’re opaque but not brown, then add the chorizo. Turn the heat down to a low simmer.
- Pour the sauce into the pan and add the potatoes. Keep turning until the potatoes are completely covered and the sauce has reduced down.
- Pour into bowls and serve with sour cream and salsa.
Now I have one less reason to go to the Market Bar.