Saturday, February 3, 2007
Spicy Potatoes
1 lb red potatoes 1/4 cup olive oil 1/4 cup white wine vinegar 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon sweet paprika (preferably Hungarian) 1/4 teaspoon hot red pepper flakes 2 whole scallions, sliced thin 1/4 minced fresh parsley (optional) salt, to taste pepper, to taste In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch. Bring to a boil and simmer for 15 to 20 minutes, or until just tender. In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended. Drain potatoes, pat them dry, and toss with dressing, scallions and parsley. Cut potatoes into smaller chunks if desired. Add salt and pepper to taste. Serves 4. |
