Poor man's potatoes in onion sauce
Spain on a Fork · ♥ 2.4K likes · 41.5K views · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg potatoes
- 1 whole large onion
- 4 cloves garlic
- 1 whole green bell pepper
Cut the peeled potatoes into 2 cm (3/4 inch) bite-sized pieces; cut the onion into small slivers, roughly chop the garlic and finely chop the green bell pepper.
- 60 ml extra virgin olive oil
Heat a large frypan over medium heat with the olive oil for a couple of minutes, add all the chopped vegetables except the potatoes and saute, stirring continuously, about 5 minutes until the onions are slightly translucent.
- 12 g all-purpose flour
Add the flour and cook, stirring, about 2 minutes to cook off the raw flavor.
- 120 ml dry white wine
- ½ g dried thyme
- ¼ tsp crushed red pepper
Add the white wine, dried thyme and crushed red pepper and simmer 2 to 3 minutes until the alcohol cooks off.
- sea salt
- freshly cracked black pepper
- 860 ml vegetable broth
Add the potatoes, season with sea salt and black pepper and mix; add broth just to barely cover.
Turn to high heat and bring to a boil, then cover and lower to low-medium; simmer 15 to 20 minutes until the potatoes are just cooked through, shaking the pan now and then to thicken the onion sauce.
Uncover and check the potatoes with a toothpick; simmer longer with more broth if needed.