Potato & pepper saltado

  • Preparation time: 30 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour 10 minutes 60 minutes 10 minutes

Serves: 4


4 cloves garlic, crushed
1 red Thai chilli, deseeded and 
finely chopped
4 tbsp dark soy sauce
2 tsp coriander seeds, lightly crushed
2 tsp cumin seeds, lightly crushed
1 tbsp white wine vinegar
4 tbsp vegetable oil

750g Charlotte potatoes, cut into 2cm pieces
2 Romano red peppers, deseeded and cut into chunks
500g red onions, thinly sliced
500g tomatoes, skinned and roughly chopped
28g pack fresh coriander, chopped
1⁄2 x 25g pack fresh mint, chopped


1. Mix together the garlic, chilli, soy sauce, coriander and cumin seeds and vinegar.

2. Heat 2 tbsp of the oil in a large frying pan and tip in the potatoes. Fry gently, stirring frequently, for about 15-20 minutes until golden and tender. Lift out onto a plate.

3. Heat the remaining oil in the pan and fry the peppers until beginning to colour, about 5 minutes. Drain to the plate. Add the onions to the pan and fry gently for
10 minutes or until softened and golden. Stir in the tomatoes, garlic mixture and 
4 tbsp water. Cook for 5 minutes until pulpy.

4. Return the potatoes and peppers to the pan and heat through for 2-3 minutes. Stir in the coriander and mint and serve.