Mine is a little bit heretical for a couple of important reasons. We are at the beginning of Jersey Royal season and I wouldn’t dream of using any other potato at this time of year. there is no other potato at this time of year.
Secondly because I don’t peel the potatoes. See above. Jersey Royals are perfect.
Thirdly because I still had some London heatwave sauce left which stood in for the usual tomato/chilli combo you’d get in Spain.
Hence the ingredients list is going to look a little weird.
- 500 grams of Jersey Royals. (Or whatever waxy spud you like if you’re being traditional.)
- Olive or sunflower oil for shallow frying.
- London Heatwave sauce.
Alternate Tomato Sauce
This is untested but it’s almost exactly a pasta sauce that I sometimes make (minus the basil) so I can attest to its deliciousness:
- Can of plum or cherry tomatoes.
- A couple of tablespoons of sugar.
- 1 chopped red chilli.
- 1 minced clove of garlic.
- 1 diced red onion.
- 2 peeled red peppers from a jar, chopped.
Just simmer everything together in a small saucepan on low for 25 minutes then put through a food process. Amazing.
- Halve the larger Jersey Royals. If using other potatoes make them ‘bite size.’
- Par boil for 12 minutes.
- Drain and leave to cool in the colander for a bit.
- Heat the oil in the largest pan you have so that it’s about 1.5 cm deep.
- Batch fry the potatoes, turning them so they cook evenly.
- Transfer each batch onto some kitchen paper and then into the serving dish. (It becomes quite a good assembly line system: fry the first batch, tip onto paper, fry the second batch, while that is cooling transfer the first batch from the paper to the serving dish and so on.)
- When all the potatoes are done, top with the warm sauce and serve.
Note: This post is part of a Scotland series that was brought to you automatically by the good robots at WordPress. If your comments don’t show up immediately it is because I am drunk in the highlands somewhere.