Fingerling Papas Bravas with Smoky Aïoli - original recipe hereFingerling potatoes are pretty hard to find in the summer, since multiple grocery stores were completely out of stock. We decided to modify the recipe and bake some little red potatoes, along with buying a pre-made aïoli dip to save some time.
- Bag of potatoes
- Sea salt
- Olive oil
- Pre-heat oven to 400°F (200°C)
- Rinse and dry potatoes
- Cut in halves or quarters
- Place in glass dish and cover with olive oil
- Add some sea salt, pepper and rosemary, to taste
- Cook in oven for 30-45 minutes, moving them arround occasionally
- Serve with aïoli dip
Fried Peppers with Prosciutto - original recipe hereThese traditional Padrón peppers bring me back to Barcelona. I love how they have a very mild taste, which isn't spicy or sweet - but one in every bunch might be spicy, depending on how much water and sunlight it gets while growing. I found mine at Loblaws, and they're imported from Spain. How authentic!
- 1 tablespoon olive oil
- 10 ounces Padrón or shishito peppers (one box)
- 5 thin slices of prosciutto (about 2 ounces), cut into 1/4-inch-wide strips
- 1 tablespoon chopped mint
- Fine sea salt
- In a large nonstick skillet, heat the olive oil
- Add the peppers and cook over moderate heat, stirring often, until slightly charred and just softened, about 4 minutes
- Add the prosciutto and cook until heated through, about 1 minute longer
- Remove from the heat and toss with the mint
- Season with salt, transfer to a plate and serve
Our final addition to the table was some Modelo Cerveza. I especially love the short bottles of these beers, they're so cute.
I hope this gave you some inspiration for your next party - a Spanish tapas theme is so fun!