Preparation
5 min
Cooking
25 min
Ready in
30 min
Schwierigkeitsgrad
easy
These delicious Spanish potatoes also look great on the breakfast table for brunch 🙂
Ingredients
- 300 g Potatoes (3-4 mittelgrosse Kartoffeln)
- 2 Garlic cloves
- 1 onion or shallot
- 1 Chili
- 1 rosemary branch
- sweet paprika
- 1 EL tomato puree
- White wine (kleiner Schuss)
- Salt
- Pepper
- olive oil
- Schwierigkeitsgrad: easy
Instructions
- Wash the potatoes and cut into bite-sized cubes (you can leave the skin on).
- Fry in olive oil over medium heat for approx. 15-20 minutes. Put the lid on at the beginning so that the potatoes cook through more quickly. After approx. 10-15 minutes remove the lid and fry until crispy brown.
- Finely chop the garlic, chilli and rosemary. Cut the onion into larger pieces. Add everything to the potatoes and fry for another 5 minutes. If you use shallots instead of onions, turn the heat down a little, otherwise the shallots can quickly become bitter.
- Season with plenty of paprika and season with salt and pepper.
- Shortly before the end, mix in 1 tablespoon of tomato puree and deglaze with a small dash of white wine (alternatively vinegar).
- You can prepare the potatoes well and keep them warm in the oven at about 80° until the guests arrive 😉
