🇪🇸 Spanish Vegetarian

Potato Escabeche

Name: Potato Escabeche
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: to taste Salt; 1/2, thinly sliced Onion; 4 Potato; 3 tbsp Olive Oil; 3 Bay Leaf; 2 Carrot; handful, torn Fresh Parsley; 150 ml Apple Cider Vinegar; 1, juiced Sherry Vinegar

🇪🇸 Spanish

Marinated escabeche — potato pickled warm in vinegar, bay and paprika; serve chilled. Ready in 15 minutes including prep.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Onion1/2, thinly sliced
Potato4
Olive Oil3 tbsp
Bay Leaf3
Carrot2
Fresh Parsleyhandful, torn
Apple Cider Vinegar150 ml
Sherry Vinegar1, juiced

Instructions

1
Whisk the sherry vinegar juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the potato — slice, shred or cube it so every forkful gets some.
3
Toss the potato with the onion, fresh parsley and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of sherry vinegar if it needs lift.

Chef's tip

For deeper flavour, toast the smoked paprika in the oil before adding anything wet.

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Watch how it's made

Video: José Andrés Foods: Mussels in Escabeche with Potato Chips · on YouTube