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Papas aliñadas – potato tapa from Cádiz
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Source: https://recipheon.com/en/recipes/snacks/papas-alinadas-potato-tapa-from-cadiz
About this recipe
Papas aliñadas, also called papas aliñás in Cádiz, is a simple tapa of boiled potatoes, fresh spring onion and parsley. Its flavor comes from olive oil combined with Jerez vinegar, which gives the potatoes a distinct, pleasant tang. The potatoes are cooked in their skins, then peeled and dressed while still warm so they absorb the dressing well. A salad potato variety works best: the pieces should be tender but keep their shape when gently mixed. The white and green parts of the spring onion and the parsley add freshness without needing any other ingredients. After a short rest, serve the dish lukewarm as four side portions or a simple snack to share at the table.
Ingredients
For 4 side or tapa portions
800 g salad potatoes of a similar, not too large size, weighed raw with their skins on
80 g spring onion, white and green parts after trimming
10 g parsley, leaves and tender stems
60 g extra virgin olive oil
20 g Jerez vinegar
4 g salt, all for the dressing
Steps
Scrub the potatoes thoroughly, leaving the skins on. Put them whole in a pot and add enough cold water to cover them. Do not salt the water: all the measured salt will be added to the dressing later. Bring to a boil, reduce the heat and simmer gently for about 25–30 minutes after the water starts boiling. Test one of the larger potatoes with a thin knife: it should slide easily all the way to the center while the potato still holds its shape. This stage, including heating the water, usually takes about 40 minutes.
Drain the potatoes, pouring away all the cooking water. Leave them for about 5 minutes, just until they can be peeled safely with the help of a fork or a clean cloth. Peel them while still warm and cut into large bite-size pieces. Transfer all the peeled flesh to a wide bowl; the skins do not go into the dish.
AI-generated Wash and dry the spring onion and parsley. Finely chop the white onion parts, thinly slice the green parts into rings and chop the parsley together with its tender stems. In a small bowl, stir all the salt into the Jerez vinegar, then add the olive oil and mix briefly. The dressing does not need to form a stable emulsion.
AI-generated Add all the spring onion and parsley to the still-warm potatoes. Pour over all the dressing, scraping it from the sides of the small bowl too, and gently mix with a broad spoon to coat the pieces without mashing them. Leave for about 10 minutes, then gently mix once more. Serve lukewarm as four portions, sharing out the dressing left at the bottom of the bowl as well.
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