Spain's Best-Kept Potato Recipe | Patatas en Salsa de Almendras

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Cut the peeled potatoes into bite-size pieces about 2 cm (3/4 inch) thick, and peel the garlic cloves.
2. Heat a large frying pan over medium heat and add 4 tablespoons (60 ml) of the extra virgin olive oil.
3. After a couple of minutes, add the baguette slices, garlic cloves and blanched almonds. Fry for 3 to 4 minutes, until golden all over. Remove and set aside.
4. In the same pan over the same heat, add the potatoes and toss to coat them in oil. Stir every 1 to 2 minutes.
5. Meanwhile, put the fried baguette, garlic and almonds in a tall container with 1/2 cup (120 ml) of water and a pinch of sea salt. Blend with an immersion blender until a thick puree forms.
6. After the potatoes have fried for 5 to 6 minutes and are lightly golden, add the almond puree. Season with sea salt and black pepper, mix gently, then add just enough water to barely cover the potatoes. Add the saffron and raise the heat to high.
7. Once it boils, cover the pan and lower to low-medium heat. Shake the pan gently now and then to thicken the liquid into a creamy sauce.
8. Meanwhile, heat 1 tablespoon (20 ml) of extra virgin olive oil in a small frying pan over medium heat. After a couple of minutes, crack in the egg and fry until well done. Transfer to a cutting board and finely chop.
9. About 15 minutes after covering the pan, check the potatoes are cooked through by piercing them with a toothpick. Add the chopped egg, gently shake the pan to mix, then remove from the heat.
10. Transfer to a large serving dish and garnish with fresh parsley.

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

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