Spanish Potatoes

by brittany on December 13, 2013

spanish potatoes

This is a short and quick recipe post.  I don’t cook potatoes very often because of the starchiness, though I am fond of them.  We do, however, gleefully receive and eat lovely spuds from our CSA.  They hardly seem like the same vegetable as grocery store potatoes because they’re so flavorful and the texture is so wonderful.  Recently, I made these Spanish potatoes for a tapas dinner, thinking they’d be a background-ish dish, playing a supporting role for the fancier foods.  Instead, they surprised me and turned out to be one of my favorite successes of the night.

You kind of get the gist of these potatoes by reading the ingredient list–onion, green pepper, mustard, tomatoes–but go ahead and try this recipe.  It is a warm, comforting, and different take on potatoes.

Spanish Potatoes  (adapted from Tapas from Parragon)

Yield:  4-6 small servings


2 Tablespoons olive oil

1 pound 2 ounces new potatoes, cut into 3/4″ cubes

1 onion, sliced

1 green bell pepper, cut into 1″ strips

1 teaspoon chili powder

1 teaspoon mustard powder

1-1/4 cups canned diced tomatoes

1-1/4 cups vegetable broth

Salt and freshly ground pepper


Heat a large, high-sided skillet over medium-high heat and add the oil.  Add the potatoes and onion (and a pinch of salt won’t hurt) and cook until the onion is tender, stirring occasionally, about 5 minutes.  Stir in the green pepper, chili powder, and mustard powder and continue to cook for 3 minutes.

Add the tomatoes and vegetable broth and bring to a boil.  Reduce the heat and simmer until the potatoes are tender when poked with a fork, about 25 minutes.  Season to taste with salt and pepper.

Serve warm.

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