Sevilla's BEST-KEPT Potato Recipe | Spanish Patatas en Paseo Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. Meanwhile, peel the potatoes and cut them into half-moon slices about 1 cm (a little over 1/4 inch) thick.
3. When the oil is hot, add the potato slices. Stir every 3 to 4 minutes so they fry evenly.
4. After 20 to 25 minutes, when the potatoes are golden and cooked through, remove the pan from the heat. Drain the potatoes into a colander set over a heatproof bowl, keeping the oil, and season with sea salt.
5. Return the same pan to medium heat and add 1/4 cup (60 ml) of the reserved oil.
6. After a couple of minutes, fry the baguette slices for 3 to 4 minutes, until golden all over. Remove and set aside.
7. Add the chopped onion and garlic to the pan and stir constantly. When the onion is translucent, after 3 to 4 minutes, add the paprika, cumin and thyme and stir quickly.
8. Add the white wine, season with sea salt and black pepper, and simmer for 3 minutes until the alcohol has cooked off. Turn off the heat.
9. Once slightly cooled, transfer everything to a tall container with the fried baguette and the water. Blend with an immersion blender until creamy.
10. Return the pan to medium heat and add the sauce, saffron and bay leaves. Simmer for 5 to 10 minutes.
11. Add the fried potatoes and gently shake the pan so they are coated in sauce. Simmer for 2 to 3 minutes, then remove from the heat.
12. Serve straight from the pan or in a large dish, topped with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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