Potato, boquerones and piquillo pintxos

By Camille Moore
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  • 350 grams golden little gem potatoes, halved across their equator
  • 1 tablespoon Spanish extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 4 turns freshly cracked black pepper
  • 1/4 teaspoon hot (or sweet if preferred) Spanish paprika
  • 200 grams roasted piquillo peppers, sliced into roughly 1 centimeter strips
  • 200 grams boquerones (marinated white anchovy fillets)
  • 1 bunch flat-leaf parsley
  • 1 orange
  • 40 toothpicks, approximately
  • Extra paprika and olive oil for garnish


  1. Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
  2. In a mixing bowl toss the halved potatoes with the oil, salt, pepper, and paprika to coat well. Arrange onto baking sheet cut side down, without overcrowding. Bake 15 minutes until tender and golden brown.
  3. To assemble the pintxos you can follow my lead or get creative and skewer them your own way. Fold piquillo pepper strip and thread onto toothpick, followed by parsley leaves, and finally a potato half wrapped with anchovy. Repeat with all remaining ingredients and assemble onto a platter. Use a microplane to garnish pintxos with orange zest, and finish with extra paprika and olive oil if desired. Serve at room temperature. 


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