| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 28g | 4g | 41g |
| sugars | fibre | protein | salt |
| 8g | 7g | 5g | 0.6g |
Why I Love Spanish Stewed Potatoes with Bell Pepper Sauce
I’m excited to share this particular dish, Stewed Potatoes with Bell Pepper Sauce, with all of you gourmet gurus out there. Being a chef is about more than just following a recipe. A lot of my passion comes from the opportunity to blend diverse flavors and culinary traditions to create something uniquely delicious. This recipe does just that, merging classic Spanish flavors with a West Coast freshness that adds a distinctive twist.
Global Flavors Meet Local Ingredients
Born and raised in California, I’ve been endlessly inspired by our rich agricultural scene. The quality and variety of local produce here have not only shaped my palate but also urged my creativity in reimagining classic dishes. Hence, this recipe, although traditionally Spanish, incorporates the quality produce characteristic of California, like russet potatoes and vibrant red bell peppers.
The combination of these fresh local ingredients with the smoky depth of traditional Spanish spices, such as paprika, and the simple yet divine power of good extra virgin olive oil, creates a dish that is both familiar and intriguing.
Inspired by Renowned Chefs
I’ve always admired the approach of renowned Spanish chef José Andrés. His cooking philosophy is embedded into the root of this hearty recipe. It’s about respect for ingredients, the cuisine’s rustic origins, and the balance of flavors – a philosophy I am striving to uphold in my own kitchen.
Think of this Stewed Potatoes with Bell Pepper Sauce as an alternative to patatas bravas or a unique side dish next to a sumptuous Paella. The sauce’s richness and the potatoes’ welcoming comfort make this dish versatile – impressing as a stand-alone meal or adding depth and warmth to any spread.
As is the case with every recipe that I craft, I honor my dual heritage and the culinary treasures from my global inspirations. Blend them with love, respect, and creativity, and you’ll have a dish that resonates with all palates.
What You’ll Need
- 2 pounds of russet potatoes
- 2 large red bell peppers
- 4 cloves of garlic
- 1 large onion
- 1 cup of extra virgin olive oil
- 2 teaspoons of smoked paprika
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 2 cups of vegetable broth
- 1 sprig of fresh thyme
- 1 bay leaf
- Chopped parsley for garnish
Method
Step One
Peel the 2 pounds of russet potatoes and cut them into bite-sized pieces. Set them aside.
Step Two
Wash the 2 large red bell peppers, remove the seeds, and cut them into thin strips. Set them aside.
Step Three
Peel and finely chop the 4 cloves of garlic and 1 large onion. Place a pan on medium heat, add 1 cup of extra virgin olive oil and sauté the garlic and onion until they are translucent.
Step Four
Add the 2 teaspoons of smoked paprika, 1 teaspoon of sea salt, and 1 teaspoon of black pepper to the pan. Mix well for about a minute.
Step Five
Add the sliced bell peppers to the pan and continue to sauté for about 10 minutes or until the peppers are soft.
Step Six
Once the peppers are soft, add the cut potatoes to the pan and mix well ensuring the potatoes are coated with the seasoned oil.
Step Seven
Add the 2 cups of vegetable broth, 1 sprig of fresh thyme, and the bay leaf to the pan. Cover the pan and let it simmer for about 30 minutes or until the potatoes are soft.
Step Eight
Once the potatoes are cooked and the broth has substantially reduced, you can turn off the heat. Allow the dish to cool slightly, and then garnish with chopped parsley before serving. Enjoy your Stewed Potatoes with Bell Pepper Sauce!
