Young Potatoes with Pickled Peppers (Patatas Bravas)
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
We learn to adapt recipes to the ingredients that are currently available for our culinary future. We replace the chorizo from the original recipe with Krakow sausage. The smoked pepper, which we didn't have, is replaced with pickled peppers, which are currently not a problem. It can be served warm or cold.
Ingredients
- New Potatoes - 14.1 oz
- Spanish onions - 2 heads
- Marinated cherries - 7.1 oz
- Pickled Eggplant with Peppers - 7.1 oz
- Paprika - 1 tablespoon
- Olive Oil - 2 tablespoons
- Raspberry leaves - 2 tablespoons
- Krakow Sausage - 10.6 oz
- Parsley - to taste
- Balsamic Vinegar - 1 tablespoon
Step by Step guide
Step 1
Trim the stems of the parsley and chop them finely.
Step 2
Leave some parsley leaves for garnish.
Step 3
Heat the oil in a skillet and add the young small potatoes, cut in half or quarters depending on their size.
Step 4
Fry for about 10 minutes over medium heat, stirring or shaking constantly.
Step 5
Slice the onion into feathers and add it along with the chopped parsley stems to the potatoes; sauté for another 5 minutes, stirring.
Step 6
Add the paprika, pickled peppers cut into medium pieces, vinegar, and cherry tomatoes.
Step 7
Fry for another 6 minutes.
Step 8
Meanwhile, in another skillet, fry the Krakow sausage, sliced into half-moons about 0.5 cm thick (without oil), drizzling it with balsamic vinegar. Fry for about 3 minutes on each side. The key is not to overcook.
Step 9
Mix the potatoes and sausage and sprinkle with the parsley leaves on top.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.