Patates Bastisi - Featured Recipe -
Featured Recipes

Patates Bastisi

Photo by Chiot's Run
Categories: Side Plates, Vegetables, Vegetarian
Photo by Chiot's Run
Step 1
1 cup ground spanish paprika
1 cup ground cumin
2 tbsp salt
1 tsp ground cayenne pepper
2 cups extra-virgin olive oil
1/2 cup lemon juice
1 tbsp chopped garlic

Combine dry ingredients, mix well. Add olive oil, lemon juice and garlic.
Step 2
 olive oil
1 cup yellow onions • diced
1 tsp garlic • chopped
1 cup balsamic vinegar
6 dried new mexican chiles, seeds and veins removed, soaked in hot water
1 cup prunes • chopped
1 cup basil - fresh • chiffonade
1 tsp mustard seed • pan toasted

Heat oil in a large skillet over medium heat. Add onions, salt and pepper; cook 5 minutes. Lower heat and cook for about 10 minutes longer. Add tomatoes and garlic; cook about 10 minutes over medium heat. Remove from heat, place in a colander and drain about 5 minutes, reserving the liquid. Transfer vegetables to a bowl. In a saucepan, combine liquid with vinegar, dried chiles and prunes. Simmer about 10 minutes, remove from heat and cool. Purée, add to vegetables. Add basil and toasted mustard seeds and toss lightly.
Step 3
2 1/2 lb mixed potatoes • cooked and sliced
3 tbsp chile-cumin pesto
1 cup tomato sauce
1 cup tomato chutney
1 tbsp red wine vinegar
1/2 cup yellow onion
1/2 cup roasted almonds
1 cup cured black olives
1/2 cup green onions
1 tbsp oregano
1/2 pt cherry tomatoes
1 tsp toasted cumin
 extra-virgin olive oil
In a mixing bowl, combine potatoes, chile-cumin pesto, tomato sauce, tomato chutney, vinegar and onion confit. Toss gently, transfer to a baking dish. Bake at 375°F for 25 minutes and broil for 5 more minutes. Garnish with almonds, olives, green onions, oregano, cherry tomatoes, cumin seeds and a drizzle of olive oil.


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