Brave Potatoes

Ah, Tapas. I am convinced that if there were more tapas bars in my city, I'd be thinner. Instead of consuming massive amounts of pasta, beef, and whatnot that comes with far too many Italian restaurants and steak houses, I'd be eating healthy tapas. Tapas is Spanish for a little of this and a bit of that. By eating thus, I just might fit into my bikini instead of squeezing into it with a touch pouring out the sides.

I made this recipe for my man and myself. I grabbed two potatoes. Grab more and adjust the seasonings as needed.

This can be served cold or hot. If serving cold, forget the wine and have it with an amber beer.

Brave Potatoes

2 potatoes, cubed

olive oil for sauteing

2 cloves garlic, chopped

2 slices jalapenos from a jar (I like the pickley taste of them, otherwise fresh is fine)

1 dash cumin

3 dashes paprika

2 splashes red wine vinegar

1/2 roasted red pepper, chopped (again, I get mine from a jar...again fresh is fab)

sea salt

Boil the potatoes for about 10 minutes, then drain.
Meanwhile mix garlic, jalapenos, cumin, and paprika.
Add the vinegar.
Put the potatoes into a skillet, drizzle with olive oil and saute for about 3 min.
Pour garlic mixture over the potatoes and cook some more.
Add red peppers.
Sprinkle sea salt and cook another few minutes.

Make it a meal: Stick toothpicks in the potato chunks and serve with other tapas delights.

Wine: Beaujolais