When I left England to come and live on Ibiza one of my biggest concerns was potatoes. Surely that tiny rock in the Mediterranean could'nt produce good ones. No way.
Boy oh boy was I wrong. The first meal we had here was on an easter sunday and was slow roast shoulder of lamb with potatoes and we nearly died of delight. The potatoes were from Ibiza and excellent. We bought them from the veg lady called Maria who has the first stall on the right hand side of the staircase entrance of Santa Eulalia market. She has what I consider to be the best vegetable stall on the island (that I have tried anyway).
My next epiphany was Ensalada Payesa in Cas Pages. Nothing short of celestial. Potato, roast red peppers, olive oil and salt. God loves a simple recipe. The key difference is that the potato is boiled in its skin then peeled. This means the already very starchy potato lets out none of its waxiness and it becomes one sticky little mother. Crush it and oil it and it becomes unctuous. And it glistens. Unctuous and glistening? There can be nothing better.
I almost invariably put in Catalunyas excellent Escalivada - roast peppers and aubergines, in my menus so dont really want to have roast peppers twice. So I needed to come up with my own version. The above recipix is that version. Make it. Enjoy it.
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