Prep 5 mins
Cook 40 mins
My Brother in law and his girlfriend, love these--as does my BF, and everyone else that's tried them. It's not really patatas a lo pobre, they have chorizo sausage and things in them. I use more spices!
- 3 green peppers, in small pieces
- 1 (7 1/4 ounce) jar red peppers (in oil with garlic ( if you can't get these please see my recipe)
- 2 medium tomatoes (peeled... make a cross at the top and the bottom, toss into boiling water for 2 minutes and plunge i)
- 1 cup water
- 1 tablespoon vinegar
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 4 medium potatoes, medium chunks
- 2 large onions, in small chunks
- 1 head garlic (the whole bulb, yes...the whole thing!)
- 1 red chili pepper (usually dry, use more if you have a cold, or like it hot!... I use 2 if its for me and 0 if my BF is)
- cayenne pepper
- Tabasco sauce
- 1⁄4 cup olive oil
- oil (for deep frying)
- water, for boiling (stock is best, but water will do)
- crunchy bread (for mopping up)
- Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked.
- Drain the potatoes and rinse with COLD water.
- Heat frying oil to 160ºC and fry for 5-6 minutes, or until they are cooked, not crispy.
- Turn heat up to 190ºC and fry until golden and crunchy.
- In a deep skillet with a good lid (I use a wok) heat the olive oil.
- Fry onions until they have wilted on a high heat, then turn down the heat and cover.
- Peel your garlic (bash it with the flat of a good kitchen knife and "top 'n' tail") and chop into smallish pieces (if you're going to serve this to kids put it through a food processor, if you like garlic just cut it into rounds).
- Add to the onions and turn the heat up again.
- Chop your red chili pepper very, very carefully into really tiny pieces; add to the pan and WASH YOUR HANDS!
- I mean it!
- Go wash 'em and then come back!
- Throw in your peppers and your spices, you'll have to experiment with this, because I love my papas to be real spicy, I add about 2 tsp Tabasco, a good Tbsp pepper and then a liberal amount of cayenne to give that extra colour and flavour.
- Mix the water, soy sauce, vinegar and sugar and stir into the pan.
- Reduce for a bit, you should end up with something thick and gooey that looks unappetizing, sort of chutney consistency.
- Cut up your tomatoes into eighths and put into the mixture.
- They WILL disintegrate.
- Just before serving, and I do mean just, toss the potatoes in this jam/chutney you have just made.
- It looks, ummm, not too pleasant, but it tastes great.
- If you have left overs, refrigerate and then when you want to use it shape them into a sort of "patty" by mashing the potatoes a bit, then either fry in oil or "dry-fry" them in a large pan.
Fabulous Sam! I am a huge fan of these potatoes, and the seasonings were just right! I do miss getting the chorizos here in the States, and I used "pimentón choricero" to give it that bit of smokey-ness. The instructions were clear and easy to follow--this one's a keeper!