KITCHEN PRACTICE 3 — Pimentón as a Raw Finishing Garnish
==================================================
Chapter: Spanish Cookery 3 — Saffron & Pimentón: Spain's Defining Spices

TASK
----
Boil a few small potatoes, and dress them warm with coarse salt, a
sprinkle of pimentón, and a generous drizzle of extra virgin olive
oil — pimentón's own raw, finishing-garnish use, with no heat contact
for the spice at all.

WHAT TO DO
----------
1. Boil a few small, whole potatoes (skin on) in salted water until
   fork-tender, then drain.
2. While still warm, place the potatoes on a plate.
3. Sprinkle generously with coarse salt.
4. Sprinkle with pimentón dulce (or a mix of dulce and a small amount
   of picante, if you'd like some heat).
5. Finish with a generous drizzle of extra virgin olive oil.
6. Serve and eat while still warm.

WHAT TO EXPECT
--------------
- The pimentón should cling to the oiled surface of the potato,
  visible as a distinct red dusting rather than dissolving into
  anything.
- The flavour should taste clean and smoky (if using a smoked
  variety) or sweet and mild (if unsmoked), without any of the
  bitterness that comes from scorching pimentón in a hot pan.
- The residual warmth of the potatoes and the olive oil together are
  enough to release real aroma from the pimentón, even with no
  direct heat ever touching the spice itself.

WHY THIS WORKS AS AN ANSWER
----------------------------
This is the exact technique pulpo a la gallega uses on boiled octopus
— dressing already-cooked food with salt, pimentón, and olive oil —
applied here to a simpler, more widely available ingredient, so the
raw-garnish use of pimentón can be practiced without needing to
source octopus first.