PATATAS ALIÑADAS WITH PIQUILLO PEPPERS AND WILD GARLIC
Serves: 4
21 oz (600 g) waxy potatoes
( for example, new potatoes, fingerling), cleaned but skins on 1/3 heaping cup (80 g) piquillo peppers, roughly chopped (see note) 1 small green bell pepper, deseeded and finely chopped
Small handful of wild garlic (a.k.a. wild leeks or ramps) leaves, chopped, or 3 “wet” ( fresh) garlic cloves, finely sliced
2 tsp (10 mL) smoked hot paprika 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) red wine vinegar Sea salt and black pepper
1. Light the barbecue and set for direct-indirect cooking.
2. Place the potatoes on the grill in the centre of the indirect cooking zone and close the lid of the barbecue. Cook the potatoes for 45 minutes or until the skins have crisped and lightly charred and the flesh is soft and tender.
3. Transfer the potatoes to a bowl, cover with cling film and leave to steam for 10 minutes.
4. Roughly crush the potatoes, still with their skins on, with the back of a fork, then add both kinds of peppers, along with the garlic, paprika, oil and vinegar. Mix well, crushing the potatoes a little more with the fork to ensure their flesh is exposed to all the flavours.
5. Season well, then cover and leave to marinate at room temperature for an hour before serving.
Note: Piquillo peppers are available roasted and packed in jars. They’re available at specialty stores and some supermarkets (President’s Choice sells them as part of the PC Black Label collection). As a substitute, use equal amounts of jarred roasted red peppers.