Garlic Borage and Potato with Paprika — Aragon Borage and Potato
Aragon humble plate of borage stems and potato boiled tender, dressed with garlic and olive oil bloomed with sweet pimenton, finished with parsley for a clean vegetable-led lunch.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel borage stems by pulling stringy fibres off with a paring knife, cut into 4cm lengths. Peel potatoes into 2cm cubes, slice garlic thin, chop parsley, and toast bread.
Boil
Bring a large pot of salted water to a vigorous boil, add potato cubes and borage stems, cook 12–14 minutes over high heat until both pierce easily with a knife at centre.
Bloom
Heat olive oil in a small pan over medium-low heat, add sliced garlic, cook 90 seconds until pale gold. Stir in sweet pimentón and sherry vinegar off heat for 15 seconds.
Plate
Drain borage and potato thoroughly, divide between two warm plates, pour garlic-pimentón oil over generously, scatter parsley and pepper, serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.