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    Potato & pepper saltado

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    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.

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