It's impossible not to have the Goldfinger theme running through my brain everytime I think about this potato. You might guess from its appearance that it is a relative of the more commonly found Kipfler potato - and just like the Kifpler it is a waxy potato. This means it can be boiled or steamed and won't lose its structure.
The dish I've made was inspired by a dish of Portuguese Potatoes by Hugh Fearnley-Whittingstall which uses quite an interesting method to cook the potatoes. One of the major flavouring ingredients is paprika and I'll jump on any opportunity to bring out this fabulous tin of sweet smoked parika.
I've added a few extra vegetables to the original recipe to round out the flavour. If you're looking for a different way to serve potatoes, then this just might be the dish for you.
Goldfinger Potatoes with Paprika and Chorizo
6 Goldfinger potatoes (or used Kipflers), sliced in half
1 red onion, halved, sliced thickly
1 carrot, roughly chopped
1 red capsicum, roughly chopped
1 chorizo, roughly chopped
1 can/400 grams cherry tomatoes (use fresh cherry tomatoes in season)
3 tablespoons sweet smoked paprika
3 cups water
2 tablespoons red wine vinegar
salt and pepper
Arrange the potatoes, onion, carrot, capsicum and chorizo in an oven-proof dish.
Pour the water, red wine vinegar and paprika into a bowl and whisk to dissolve the paprika - drizzle this over the vegetables and place the dish into a preheated 180°C oven for 1 hour.
Remove from the oven and add the canned cherry tomatoes, stir and return to the oven to cook for another hour or until the liquid has reduced and the potatoes have softened. Taste and season with salt and pepper if required.