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Category: Potatoes

Patatas A La Importancia

Patatas A La Importancia

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Yield: 4 Servings

Spain on a Fork

Spain
The name Patatas a la Importancia translates to Important Potatoes. The reason for this kind of a weird name? The potatoes are treated like a main ingredient here. Really taking this potato dish to the next level in deliciousness.

  • ⅓cup extra virgin olive oil
  • 2medium sized Yukon gold potatoes
  • 2cage-free organic eggs
  • ¼cup AP flour
  • ½onion finely diced
  • 3cloves garlic finely minced
  • 1TBS corn starch
  • ½tsp sweet smoked Spanish paprika
  • ½cup white wine
  • 3cups vegetable broth
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Slice 2 Yukon gold potatoes into rounds that are a ¼ inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a ¼ cup of AP flour, season with sea salt & black pepper and mix.

To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash.

Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done.

Using the same pan with the same heat, add in ½ finely diced onion and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 TBS of corn starch and a generous ½ tsp of sweet smoked paprika, mix until well combined, then add in ½ cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while.

After about 25 minutes and almost all the broth has been incorporated into the potatoes and they are fully cooked through, remove from the heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

Potato Galette

Potato Galette

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Yield: 4 Servings

Harold McGee / NY Times

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin and dry them well before assembling the dish. This will ensure full crispiness.

  • 2lb (about 3 medium) potatoes, peeled and sliced very thinly
  • 1TBS olive oil, or as needed
  • freshly ground nutmeg
  • freshly ground black pepper
  • 1TBS minced fresh parsley
  • 1TBS minced garlic
  • salt
  • fresh thyme leaves for garnish (optional, if not using persillade)

Pat potatoes dry if very starchy or moist.

In a sauté pan large enough to fit potato slices in just two layers, spread 1 TBS oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.

Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.

Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.

Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes.

Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl.

To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Potato Salad

Potato Salad

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Yield: 4 to 6 Servings
adapted from Hellmann’s

Good with barbeque!

  • 1-2lb potatoes (2 to 3 medium), peeled and cut into ¾-inch chunks
  • ½cup mayonnaise
  • 1TBS vinegar
  • ¾tsp salt
  • 1tsp sugar
  • 1/8tsp ground black pepper
  • ½cup thinly sliced celery
  • ¼cup chopped onion

Cover potatoes with salted water in 4-quart sauce pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

Combine ½ cup mayonnaise, 1 TBS vinegar, ¾ tsp salt, 1 tsp sugar and 1/8 tsp pepper in large bowl. Add potatoes, celery and onion and toss gently. Serve chilled or at room temperature.