This recipe reminds me of home in Colombia. Traditionally, we use green plantains and fry them for a crispy texture. For this dish, I decided to change it up and use organic farmer's market fingerling potatoes. The result, a traditional dish with a healthier seasonal twist. You wont be disappointed; I know I wasn't!
INGREDIENTS:
2 lbs. fingerling potatoes
1/8 cup olive oil
1 cup chopped tomatoes
1/2 cup chopped sweet onions
1 clove chopped garlic
1/8 cup chopped cilantro
1/4 cup chopped scallion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon smoked spanish red paprika
Broccoli sprouts for garnish
PREPARATION:
Cover potatoes with water in 4-quart sauce pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool.
SOFRITO: While potatoes are cooling, in a cast iron skillet or frying pan over medium heat, add the olive oil, garlic and onions and sauté for about 2 minutes or until slightly browned. Next, add the remaining ingredients, mix them well and sauté until soft and browned.
When potatoes are cool enough to touch, smash one by one with the palm of your hand (you can also use a plate over each potato just be careful to not smash it too thin). Take a frying pan and bring it up to medium heat with some olive oil, place the smash potatoes over the oil, let it sit for about 2 minutes or until browned then flip to do the same on the other side. After all potatoes are fried, serve the sofrito on top and garnish with broccoli sprouts.
BY Vanessa Upegui
Photography by Megan Martin