The “Poor man’s potatoes” made famous in Chris Stewart’s Alpujarran adventure “driving over lemons”. A typical hearty south eastern Andalucian dish made with what’s available. Versatile and a healthy accompaniment for most meat or fish dishes. Ideally cooked and served in a terracotta casserole or cazuela.

1) Peel potatoes and onions and slice fairly thinly. Cut peppers in rough strips. Place into casserole and add a healthy slug of olive oil (2-3 tablespoons).
2) Sprinkle with the garlic chopped or crushed, the chopped parsley and crumbled bay leaves, and sprinkle with paprika. Add another slug of oil.
3) Cook on medium heat until the potatoes start to sizzle a little, turn only 2-3 times to brown lightly.
4) Add salt & pepper, then the wine/cider and water, bring to the boil, reduce heat, either put the lid on or cover with foil and transfer to the oven on a medium heat
5) Cook until tender, for about 25-35 minutes