Name: Poor Man’s Potatoes (Patatas Pobres)
Yield: Serves 4
Cuisine: Spain
Ingredients: 900g (2lb) potatoes, peeled and sliced; 6 tablespoons olive oil; Salt; 1 tablespoon white wine vinegar; Chopped fresh parsley, to garnish; 2 cloves of garlic; Black peppercorns — about a dozen will do; 1 teaspoon paprika or chilli powder if you like your spuds hot; 1 teaspoon ground cumin; 3 tablespoons cold water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Clive North’s favourite Spanish dish, Spinach with Raisins and Pine Nuts, is a Moorish one. But my own favourite, basic meatless recipe has its origins in Peru. In my journeys there are many times when I can’t face meat or even fish, but when I find something simple, maybe spicy, comforting — like this dish, Poor Man’s Potatoes. For me at least, it is an absolute treat. I like them very hot.