@cookingfromespanita: PATATAS THE SPANISH WAY #1: Patatas en paseo 💃 Here’s one of many recipes to prove andalusian cuisine deserves recognition due to creativity. This recipe is perfect as a vegan tapa, but also works amazing as a side dish with your meat or fish. RECIPE 4-5 potatoes 1 onion 7 garlic cloves (4 for the sauce, 3 for frying the potatoes) 1 tsp chilli flakes 1 tbsp Orégano 1 tbsp Cumin 1 tsp Turmeric 1 cup of white wine 1 cup of water One white bread bun Parsley Salt Pepper Olive oil Peel and cut the potatoes as seen in the video. Confit them with oil at around 130°C for 10 minutes, and raise the hit for the last 5 minutes so they get golden brown. (times may depend on the variety and size of your potatoes). Stir-fry the garlic from cold oil. Once it’s getting golden, add the onion and sautée for around 10 minutes at high heat. We want the veggies to get some colour, as seen in the vid. It’s the base for developing a tasteful sauce later. Once slightly caramelized, drop the spices in and toast them for around 2-3 minutes. Then, deglaze all the maillard reactions attached to the pot by adding the white wine and cooking all together for around 5 more minutes. Reserve the sauce in a blending jar, and in the same pot, add a pinch of olive oil and toast the bread there. Use the bread as a sponge, to collect all the leftovers of the pot. Blend all together with some extra water if needed, until a smooth texture. Bring the sauce back to the pan, add the potatoes, and mix with round movements to avoid breaking the potatoes too much. Cook for 2 more minutes to stabilize all the flavors together, and this is ready to serve with a pinch of chopped parsley. #spanishfood #patatasthespanishway #potatoes #Recipe

Guille Varela | Spanish gastro

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Wednesday 08 October 2025 21:28:12 GMT