Empty My Fridge
CREAMY Marry Me Potatoes | Irresistibly Delicious & EASY to Make
Ingredients
- Potato1 kg
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic5 cloves
- Flour1 tbsp
- Oregano · dried1 tsp
- Thyme · dried½ tsp
- Paprika · smoked½ tsp
- Chili flake · crushed flakes¼ tsp
- Milk1 cup
- Vegetable broth¾ cups
- Sun dried tomato · chopped½ cups
- Manchego cheese · grated2 tbsp
- Basil · chopped¼ cups
- Lemon2 tsp
- Salt
- Black pepper
Instructions
- Cut the peeled potatoes into 2 cm (3/4 inch) bite-size pieces and spread them in a single layer in a stock pot. Cover with water, season generously with sea salt, and bring to a high heat.
- Meanwhile, heat the olive oil in a large frying pan over medium heat.
- After a couple of minutes, add the chopped onion and garlic and stir constantly. After 3 to 4 minutes, add the flour and keep stirring. After 2 minutes, add the oregano, thyme, paprika and red pepper flakes and mix quickly, then add the milk and vegetable broth and stir gently for a couple of minutes.
- After about 5 minutes, when the sauce has slightly thickened, add the sundried tomatoes and season with salt and pepper. Stir, lower to low-medium heat and simmer.
- About 15 to 20 minutes after the potatoes went on the heat, check that they are just cooked through (a toothpick should pierce them easily but they should still be slightly firm, al dente). Remove from the heat and drain well in a colander, shaking off excess water.
- Add the potatoes to the simmering sauce, stir gently and simmer for 5 minutes.
- Turn off the heat, then stir in the grated manchego, chopped basil and lemon juice until well combined.
- Serve straight from the pan or transfer to serving dishes and serve at once.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionCheeseLemonMilkPotatoSun dried tomatoManchego cheese
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