Preheat oven to 200C.
Wash and scrub potatoes clean.
Do not peel. Prick them all over with a fork.
Mix salt and oil.
Coat all potatoes with this mixture.
Arrange them in a shallow baking dish in single layer.
Drizzle any leftover oil over them.
Bake in oven till skin wrinkles (25 minutes. Approx.)
Shake pan a couple of times in between.
This will ensure all over and even baking of potatoes.
Run cumin dry in a mixie till crushed.
Add chillie or paprika and run again.
Add garlic and run till crushed well.
Add oil,and run mixie for 30 seconds.
Mixture should thicken to paste.
Add water, vinegar, salt, and run till blended.
Place hot potatoes in individual dish, pour sauce over.
Or serve both seperately, and allow individuals to help themselves.
Can also be served as an accompaniment to saffron rice.
Making time: 45 minutes
Makes: 7-8 servings
Shelflife: Potatoes: Best fresh
Sauce: can be refrigerated for 24 to 30 hours.
3 tbsp. olive oil
1 tsp. ground paprika (or chilli powder)
1 tsp. cumin seeds
15 flakes garlic peeled
1 tsp. coriander leaves very finely chopped
2 tbsp. white vinegar
2 tsp. hot water
Salt to taste (optional)
Introduction to Spanish Dishes