Tapas Potatoes with Salsa Dip

For the Salsa Dip :

·         1 large finely chopped Tomato

·         2 finely chopped garlic

·         Cumin – a pinch

·         Vinegar – ½ spoon

·         Pepper – to taste

·         Salt – to taste

·         Paprika – a pinch

·         Chopped Coriander – 2 spoons

·         Chilli Flakes (Optional)

In a bowl , mix all the above ingredients well. If you are the one that likes extra spice , you can innovate by adding Tabasco sauce to this mixture. This salsa dip tastes well when made with fresh tomatoes and coriander.

For the potatoes:

·         2 Large Potatoes

·         Oil

·         Breadcrumbs

·         Salt to taste

·         Chilli Powder – to taste

·         Paprika – a pinch

Peel the potatoes and cut into nice thick 1 inch cubes.  Deep fry them in oil on low flame for about 15-20 minutes. Once cooked remove from the frier , mix the bread crumbs ( small quantity) and salt. Now fry them on a low flame in about 2 teaspoons of oil to give them the crispiness and crunchiness.

Remove from flame when done. Add the Paprika and Chilli Powder and mix well. Serve hot with the Salsa dip.

Tips : Salsa dip tastes best when fresh. Spanish potates are usually dry roasted, I recommend bread crumbs to give that additional zing and flavor.