This tasty potato recipe comes from Sharon Rutland and uses fresh nasturtium leaves or flowers for peppery kick.
Spanish Hot Potatoes
- One large potato per person, the size normally used for baked potatoes
- Olive oil
- Ground dried garlic
- Ground dried paprika
- One small red chilli pepper per person
- Nasturtium flowers or leaves and fresh figs to garnish
Firstly, boil the whole potatoes still with their skins on for about 25 minutes in salted water. When they are semi cooked remove them from the water and leave to cool on a plate. Cut into thick slices lengthways, about 2cm each, leaving the skins on. Lay the slices out in a baking tray with a thin amount of olive oil in and sprinkle the slices with ground dried garlic and paprika. Chop up one fresh, small red chilli pepper for each potato used. Add the chopped peppers to the slices of potatoes evenly. Bake for 10 minutes and serve hot. They can be cooked for the last 10 minutes of a roast lamb or chicken dinner and served together or just cooked as a lovely lunch time snack. Add edible nasturtium flowers for decoration and flavour.
Sharon says, “They are absolutely delicious, colourful and spicy hot.”
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Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.