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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From the veg. soc. 2006 saints christmas menu. Ingredients:
1 1/2 tablespoons light olive oil |
1 teaspoon paprika |
1 teaspoon rosemary, finely chopped |
600 g miniature new potatoes, scrubbed |
300 ml light vegetable stock |
12 small garlic cloves, peeled and left whole |
2 tablespoons chives, chopped |
Directions:
1. Heat the oil in a large deep frying pan.
2. Add the paprika and rosemary and then the potatoes.
3. Take to a high heat and stir the potatoes for 2 or 3 minutes to make sure they are coated with the spices.
4. Add the stock and the whole garlic and bring to the boil.
5. Cover the pan and simmer for 20 minutes.
6. Take off the cover and boil rapidly until the liquid has evaporated, stirring the potatoes occasionally to ensure they don’t stick.
7. Once cooked they will have an almost “roasted” appearance, similar to patatas bravas – minus the fat !
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