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Recipe: Smashed fried potatoes with stewed paprika peppers and mayonnaise

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I believe this started out as a take on patatas bravas but, like most things in my kitchen, took on a bit of a life of its own. This makes far more mayo than I hope one would consume in one sitting, so keep it in the fridge to jazz up some other meals throughout the week.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Smashed fried potatoes with stewed paprika peppers and mayonnaise

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Preparation Time20 MINUTES

Cooking Time25 MINUTES

Resting Time0 MINUTES

Serves2

LevelMedium


ingredients

2 tbsp olive oil

1 red onion, peeled and thinly sliced

2 garlic cloves, peeled and sliced

sea salt

3 red peppers, cored any sliced into thin strips

1 large tomato, roughly chopped

1-2 tsp sweet smoked paprika (to taste)

½ – 1 tsp sugar

2 tbsp sherry vinegar

For the mayo:

2 egg yolks (leftover from yesterday’s meringues)

400ml light olive oil

juice of 1 lemon

1 tbsp white vinegar

sea salt

3 tbsp olive or rapeseed oil, for frying

350g of yesterday’s boiled potatoes

plenty of sea salt

small handful flat leaf parsley, chopped

1

Heat the olive oil in a lidded sauté pan over a low heat, once hot add the sliced red onion, garlic and a pinch of salt. Sweat for 5 minutes then add the red pepper and chopped tomato, paprika, sugar and vinegar. Stir well then pop the lid on the pan. Cook over a low heat for a further 10 minutes, if it looks like it’s drying out, add a splash of water. After 10 minutes remove the lid and taste for tenderness. Season accordingly, and continue cooking if it needs a little longer. You want it to be very soft.

2

In the meantime, make the mayo, use your two leftover egg yolks. Place in a medium bowl and grab a small whisk. Whisk the eggs then start incorporating the oil bit by bit. Add a glug, continue whisking until it’s thoroughly incorporated, and continue. Be patient, it’s worth it. Once you have a thick glossy mayo, add the lemon juice, vinegar and salt to taste.

3

Grab yesterday’s boiled potatoes, crush them on a board with the palm of your hand so they open out (this gives a better surface area for frying). Heat the oil in a large frying pan on a high heat. Once hot, add the potatoes and fry on each side for about 2-3 minutes or until golden and crispy.

4

Plate up the dish with the stewed paprika peppers, potatoes on the side, and a generous dollop of mayonnaise. Scatter with some chopped parsley.

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Preparation Time20 MINUTES

Cooking Time25 MINUTES

Resting Time0 MINUTES

Serves2

LevelMedium


ingredients

2 tbsp olive oil

1 red onion, peeled and thinly sliced

2 garlic cloves, peeled and sliced

sea salt

3 red peppers, cored any sliced into thin strips

1 large tomato, roughly chopped

1-2 tsp sweet smoked paprika (to taste)

½ – 1 tsp sugar

2 tbsp sherry vinegar

For the mayo:

2 egg yolks (leftover from yesterday’s meringues)

400ml light olive oil

juice of 1 lemon

1 tbsp white vinegar

sea salt

3 tbsp olive or rapeseed oil, for frying

350g of yesterday’s boiled potatoes

plenty of sea salt

small handful flat leaf parsley, chopped

1

Heat the olive oil in a lidded sauté pan over a low heat, once hot add the sliced red onion, garlic and a pinch of salt. Sweat for 5 minutes then add the red pepper and chopped tomato, paprika, sugar and vinegar. Stir well then pop the lid on the pan. Cook over a low heat for a further 10 minutes, if it looks like it’s drying out, add a splash of water. After 10 minutes remove the lid and taste for tenderness. Season accordingly, and continue cooking if it needs a little longer. You want it to be very soft.

2

In the meantime, make the mayo, use your two leftover egg yolks. Place in a medium bowl and grab a small whisk. Whisk the eggs then start incorporating the oil bit by bit. Add a glug, continue whisking until it’s thoroughly incorporated, and continue. Be patient, it’s worth it. Once you have a thick glossy mayo, add the lemon juice, vinegar and salt to taste.

3

Grab yesterday’s boiled potatoes, crush them on a board with the palm of your hand so they open out (this gives a better surface area for frying). Heat the oil in a large frying pan on a high heat. Once hot, add the potatoes and fry on each side for about 2-3 minutes or until golden and crispy.

4

Plate up the dish with the stewed paprika peppers, potatoes on the side, and a generous dollop of mayonnaise. Scatter with some chopped parsley.

SHOW MORE
SHOW LESS

I believe this started out as a take on patatas bravas but, like most things in my kitchen, took on a bit of a life of its own. This makes far more mayo than I hope one would consume in one sitting, so keep it in the fridge to jazz up some other meals throughout the week.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Smashed fried potatoes with stewed paprika peppers and mayonnaise

1

Heat the olive oil in a lidded sauté pan over a low heat, once hot add the sliced red onion, garlic and a pinch of salt. Sweat for 5 minutes then add the red pepper and chopped tomato, paprika, sugar and vinegar. Stir well then pop the lid on the pan. Cook over a low heat for a further 10 minutes, if it looks like it’s drying out, add a splash of water. After 10 minutes remove the lid and taste for tenderness. Season accordingly, and continue cooking if it needs a little longer. You want it to be very soft.

2

In the meantime, make the mayo, use your two leftover egg yolks. Place in a medium bowl and grab a small whisk. Whisk the eggs then start incorporating the oil bit by bit. Add a glug, continue whisking until it’s thoroughly incorporated, and continue. Be patient, it’s worth it. Once you have a thick glossy mayo, add the lemon juice, vinegar and salt to taste.

3

Grab yesterday’s boiled potatoes, crush them on a board with the palm of your hand so they open out (this gives a better surface area for frying). Heat the oil in a large frying pan on a high heat. Once hot, add the potatoes and fry on each side for about 2-3 minutes or until golden and crispy.

4

Plate up the dish with the stewed paprika peppers, potatoes on the side, and a generous dollop of mayonnaise. Scatter with some chopped parsley.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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