This Potato Stew is Spain's Best-Kept Secret | Carnerete de Patatas

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a stockpot over medium heat.
2. After a couple of minutes, add the baguette slices and garlic cloves and fry for 3 to 4 minutes until lightly golden. Remove and set aside.
3. Cut the potatoes into rounds about 1 cm (just over 1/4 inch) thick.
4. In the same pot over the same heat, add the potato slices and bay leaves and stir constantly. After 5 minutes, when the potatoes are lightly sautéed, season with salt and pepper and stir.
5. Add just enough vegetable broth to barely cover the potatoes, raise the heat to high and stir gently.
6. Meanwhile, pound the fried garlic in a mortar with the oregano, cumin, saffron and a pinch of salt until mashed. Add the fried bread and keep pounding until it forms a paste (a food processor or hand blender also works).
7. When the broth boils, stir in the bread and garlic paste until fully mixed. Cover, lower to medium-low and simmer for 15 minutes, until the potatoes are cooked through.
8. Spoon into shallow bowls and garnish with chopped parsley.

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

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