SPANISH POOR MAN´S POTATOES | ONE OF SPAIN´S MOST ICONIC DISHES
Steps:
- Cut 3 yukon gold potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, add the potatoes into a stock pot, fill with cold water, just enough to cover the potatoes, heat with a high heat
- Meanwhile, cut 1 green bell pepper into thin strips, 1 red bell pepper into thin strips, thinly slice 2 small (or 1 large) onions, and cut a slit on 6 cloves of garlic (skins on)
- Exactly 10 minutes after turning the heat on the potatoes they should be cooked al dente, you dont want to over cook them, or they will break apart when you fry them, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain into a strainer and run some cold water over the potatoes
- Heat a large deep pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, after 6 minutes and the bell peppers are tender, add in the boiled potatoes, gently mix together so the olive oil is coating all the potatoes, mix every 1 to 2 minutes
- About 12 to 15 minutes after adding the potatoes and they have developed a light golden color, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!
CLASSIC SPANISH POTATOES | PATATAS PANADERAS RECIPE
Steps:
- Peel 3 medium sized potatoes, rinse under cold water and pat completely dry, cut each potato into thin slices that are 1/8 of an inch (1/2 cm) thick
- Grease a large casserole dish with extra virgin olive oil, add the slices of potatoes into the casserole dish, I like to add them in single files and layered, but you can just add all the sliced potatoes at once and spread them around so they evenly cook
- Thinly slice 1/2 of an onion, mix the onions around with your hands so they´re loose, evenly spread the onions over the potatoes
- Grab a head of garlic and cut a slit on each clove (skin on) and place over the potatoes and onion
- Drizzle everything with about 2 tablespoons (30 ml) of extra virgin olive oil, season with sea salt, black pepper, a generous 1 tsp of dried thyme and a generous 1 tsp of dried rosemary
- Cover the casserole dish with foil paper and add into a preheated oven, bake + broil option (bottom + top heat), 190 C - 375 F
- After 45 minutes remove the casserole dish from the oven, remove the foil paper and pour in a generous 1/4 cup of white wine over the ingredients
- Add the casserole dish back into the oven (uncovered) and raise the heat to 210 C - 425 F
- After about 15 minutes the potatoes should be perfectly cooked, remove from the oven, sprinkle with freshly chopped parsley and serve at once, enjoy!
SPANISH POTATO HOTPOT
Make and share this Spanish Potato Hotpot recipe from Food.com.
Provided by Angela Sara
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan.
- Fry the garlic and onion until pale and golden.
- Add the potato to the pan.
- Add the paprika and turmeric.
- Stir for 1 minute.
- Stir in the tomatoes and stock.
- Season well and bring to the boil.
- Add the thyme.
- Reduce the heat then cover and simmer stirring occasionally, until tender.
- Add more seasoning if needed then stir in the olives and parsley.
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
SAVORY SPANISH POTATO SALAD
Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
- Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
- Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g
SPANISH-SMASHED POTATOES WITH CILANTRO SAUCE
I was inspired to create this after visiting a great Latin restaurant. The salty potatoes and the bright herbs are great together.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and transfer to a small bowl., Place the cilantro, garlic and salt in a small food processor; cover and pulse until chopped. Add water and vinegar; cover and process until blended. While processing, gradually add oil in a steady stream., Using a fork, flatten potatoes slightly; pour sauce over top.
Nutrition Facts : Calories 317 calories, Fat 27g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
SPANISH POTATOES
Make and share this Spanish Potatoes recipe from Food.com.
Provided by Sarah_Jayne
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Mix the oil, tomato paste and paprika together, then coat the potatoes thoroughly in it.
- Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
- Season well with salt and pepper, then roast for 40 minutes, turning halfway through, until the potatoes have crisped up and are fluffy inside.
- Five minutes before the end of cooking, sprinkle over the lemon juice and return to the oven.
- Serve with the parsley scattered over.
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
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10 MOST POPULAR SPANISH POTATO DISHES - TASTEATLAS
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