Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves 4
Vegan
Calories per portion: 166kcal
Fat per portion: 6.5g
INGREDIENTS
1 ½ tbsp light olive oil
1 tsp paprika
1 tsp rosemary, finely chopped
600g miniature new potatoes scrubbed (or any waxy ones cut into approx 3 cm dice)
300ml light vegetable stock
12 small cloves garlic, peeled and left whole
To serve
2 tbsp chives, chopped
METHOD
1. Heat the oil in a large deep frying pan. Add the paprika and rosemary and then the potatoes. Take to a high heat and stir the potatoes for 2 or 3 minutes to make sure they are coated with the spices.
2. Add the stock and the whole garlic and bring to the boil. Cover the pan and simmer for 20 minutes.
3. Take off the cover and boil rapidly until the liquid has evaporated, stirring the potatoes occasionally to ensure they don’t stick. Once cooked they will have an almost “roasted” appearance, similar to patatas bravas – minus the fat !
©The Vegetarian Society 2006