Bravo Potatoes!

This year I grew 8 potato plants. In July they were ready for harvest. This recipe is a few weeks old but I found keeping my potatoes in a large metal bowl, in a dark dry cupboard, they kept very well for quite a few weeks. I got a real variety in size of potatoes, from teeny tiny bubba potatoes, to some real quite large baking potatoes.

I am so proud of all my garden produce, so to show them off to their best I really wanted a recipe where potatoes are the star of the show.

I went for Patatas Bravas, this traditional Spanish dish is served as tapas. It's really simple, spicy and lets the potatoes sing! I couldn't think of anything better to show off the beauty of my potatoes.

Not got much else to add really, this is going to be a short blog post today, cos it's really all about the recipe. Hurray for all the people who skip straight past all my writing anyway. I do have a gardening blog post planned for very soon (I know I've been saying that for months), so stick around if you want to hear about just how I grew so many wonderful tatties!

Makes 2 tapas sized dishes

Ingredients

250g potatoes

200g fresh cherry tomatoes

1 white onion

2 tablespoons tomato paste

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon chilli powder

1 teaspoon agave

salt

pepper

fresh parsley (to serve)

Method

1) Dice the potatoes into small cubes, and then place into a pan of boiling water and parboil, until potatoes are soft but not falling apart.

2) Remove the potatoes from the water and allow to steam for a while. Place on a baking tray and add 1 tablespoon of olive oil and a little salt.

3) Place the tray of potatoes into the oven at 200'c to roast for 30-40 minutes.

4) Meanwhile thinly dice the white onion.

5) In a saucepan heat the remaining tablespoon of oil, and add the onion. Fry the onion until soft and golden.

6) Halve the cherry tomatoes and then add them to the saucepan, along with the tomato paste, paprika, chilli powder, agave and season with salt and pepper to your own taste.

7) Reduce the heat on the saucepan and allow the tomatoes to simmer until completely soft and saucy.

8) Once the potatoes have roasted remove them from the oven, and place into two small oven proof dishes. Pour the tomato sauce over the potatoes and place back into the oven for 5 minutes.

9) Remove the dishes from the oven, add fresh parsley to serve, and enjoy a taste of Spanish Summer.