12 small potatoes, unpeeled
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 pinch hot paprika
1 clove garlic, chopped
1 teaspoon chili powder or Worcestershire sauce
Bring a large pan of salted water to a boil. Add the potatoes and cook for 20 to 25 minutes, until tender but not falling apart. Drain and let cool, then peel and slice or dice. Transfer to a plate or tray. Mix together the oil, vinegar, paprika, garlic, and the chili powder or Worcestershire sauce in a bowl. Pour the mixture over the potatoes and serve hot.
- serves 4 -
Adapted from The Book of Tapas by Simone and Inés Ortega.
Caroline Russock, http://www.seriouseats.com/