My friend Robin’s mother has an allotment so we get very lucky with delicious super organic vegetables. I can’t describe what a treat it is!
Last time Robin came over his goodie bag included these delicious potatoes. So I decided to make this variant on Patatas Pobre, because I wanted to make a dish where the potatoes were the feature ingredient!
Because these are super organic, and potato skins contain so much goodness, I scrubbed them rather than peeling. Decide what you want to do based on the quality of your potatoes.
You can always make this as a main course and sprinkle some flaked almonds on top, to add more protein.
You don’t have to use almonds, you could use a protein powder, shelled hemp or tofu. But I’m opting for almonds here as it’s a Spanish inspired dish and almonds always remind me of Menorca.
Enjoy!
Patatas a la Pobre
Ingredients
- 900 g potatoes
- 2 tbsp garlic infused olive oil goo
- 1/2 tsp cayenne pepper
- Black pepper to taste circa 1 tsp
- 2 red peppers
- 2 green peppers
- 2 tbsp circa 24 fresh, chopped chives
- Almond flakes optional
Instructions
- Preheat the oven to 200C.
- Wash, peel or scrub, and slice your potatoes.
- Mix the goo with the cayenne and chives and then cover the potato slices evenly.
- Place the potatoes on a baking tray, making sure they are not overlapping too much, you may need two trays, and place them in the oven.
- While the potatoes are cooking wash, de:stem and slice the peppers.
- After they’ve been roasting for circa 15 minutes take the potatoes out of the oven and carefully turn them over, at this point add the pepper strips.
- Return the oven tray to the oven and cook for a further 15-20 minutes.
- Then add (optional) almond flakes to mine before serving.
- Enjoy!
Always a treat to use home grown organic ingredients
It’s great, isn’t it? I wish I could do it more often.
Nice and spicy! Maybe I used a bit too much Cayenne… 😀
Haha… I’m glad you enjoyed them!