Patatas en paseo
Spain on a Fork · ♥ 4.4K likes · 77.2K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 ml extra virgin olive oil
Heat a large fry pan over medium heat with one cup of extra virgin olive oil.
Add the potatoes to the hot oil and mix to coat, stirring every three to four minutes so they fry evenly.
- 1 whole onion
- 6 cloves garlic
- 2 slices baguette
Roughly chop the onion and the garlic and cut two one inch slices from a baguette.
After 20 to 25 minutes, when the potatoes are golden fried and a toothpick pierces them, remove the pan from the heat.
- sea salt
Drain the potatoes into a colander set over a heat proof bowl and season with sea salt.
- 60 ml olive oil
In the same pan over medium heat, add a quarter cup of the frying oil and fry the baguette slices three to four minutes until golden all around, then set aside.
In the same pan and heat add the chopped onion and garlic and mix continuously so they saute evenly, four to five minutes until lightly browned.
- 1¼ g sweet smoked Spanish paprika
- 1½ g ground cumin
- ½ g dry thyme
Add the paprika, cumin and thyme and mix quickly.
- 120 ml dry white wine
- sea salt
- black pepper
Add the white wine, season with sea salt and black pepper and simmer about three minutes until the alcohol cooks off.
- 240 ml water
Transfer to a tall cylinder with the two fried baguette slices and one cup of water and blend with a hand blender to a creamy sauce.
- 0.17 g saffron threads
- 2 whole bay leaves
Heat the same pan over medium, add the sauce, the saffron threads and the bay leaves, mix gently and simmer five to 10 minutes.
Return the fried potatoes, shake the pan so they are coated and simmer another two to three minutes until heated through.