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Spanish
food recipes - Parrillada de Patatas (Grilled potatoes)
You will need
2 medium sized potatoes
olive oil
1 lemon
1 clove garlic minced
parsley chopped
Cook the potatoes whole and unpeeled in water
until barely tender. Drain well and when cooled a little cut in
half lengthways. Brush with oil and place, cut side first, on a
barbecue grill until brown, then turn over and do the skin side.
Meanwhile make the dressing by putting more olive oil into a jug,
add the minced garlic and the grated rind and juice of a lemon.
Drizzle this sauce over the browned potatoes and serve. Serves 2.
Spanish vegetable recipes:
Alcachofas
a la Cordobesa (Cordoba style artichokes)
Esparragos
a la Andaluza (Andalucian asparagus)
Berenjena
a la Morisca (Moorish aubergines)
Judias
Verdes con Chorizo (Green beans with chorizo)
Habas
con Jamon (Broad beans and serrano ham)
Puré
de Habas (Broad bean puree)
Lombarda
a la Castellana (Castillian red cabbage)
Zanahorias
con vino de Málaga (Carrots in Malaga wine)
Coliflor
al Ajaceite (Cauliflower with garlic
sauce)
Guisantes
a la Valenciana (Valencian style peas)
Parrillada
de Patatas (Grilled potatoes)
Ajoharina
de Jaén (Potatoes in garlic
sauce)
Pisto
(Summer vegetables)
<<
Back to main Spanish recipe page
Recipe links: Vegetable
recipes
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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