Creamy marry me potatoes
Spain on a Fork · ♥ 2K likes · 23.6K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg potatoes
Cut the peeled potatoes into two centimetre bite-sized pieces.
- water
- sea salt
Put the potatoes in a flat layer in a stock pot, add water to barely cover, season generously with sea salt and heat on high.
- 1 whole onion
- 5 cloves garlic
Add the finely chopped onion and roughly chopped garlic and stir continuously 3 to 4 minutes until the onion is translucent and the garlic fragrant.
- 9 g all-purpose flour
Add the flour and cook it out, stirring, about 2 minutes to lose the raw flavour.
- 1 g dried oregano
- ½ g dried thyme
- 1¼ g sweet smoked Spanish paprika
- ¼ tsp crushed red pepper flakes
Add the oregano, thyme, smoked paprika and red pepper flakes and mix briefly to bring out their fragrance.
Blooming the herbs and spices
- 240 ml milk
- 180 ml vegetable broth
Add the milk and the vegetable broth and mix gently for a few minutes until slightly creamy.
- 55 g chopped sun-dried tomatoes
- sea salt
- freshly cracked black pepper
Add the chopped sun-dried tomatoes, season with sea salt and black pepper, mix and lower to a low medium heat.
Boil the potatoes 15 to 20 minutes, just until a toothpick goes in with a little resistance, without overboiling.
Drain the potatoes in a colander, shake off the excess water and add them gently to the simmering cream sauce.
- 15 g grated cheese
- 5 g chopped fresh basil
- 10 ml fresh lemon juice
Off the heat, add the grated cheese, the chopped basil and the lemon juice and give one final gentle mix.