Patatas en Paseo
Directions
- 1Peel and cut the potatoes.
- 2Confit them with oil at around 130°C for 10 minutes, and raise the heat for the last 5 minutes so they get golden brown.
- 3Stir-fry the garlic from cold oil. Once it’s getting golden, add the onion and sautée for around 10 minutes at high heat.
- 4Once slightly caramelized, drop the spices in and toast them for around 2-3 minutes.
- 5Then, deglaze all the maillard reactions attached to the pot by adding the white wine and cooking all together for around 5 more minutes.
- 6Reserve the sauce in a blending jar, and in the same pot, add a pinch of olive oil and toast the bread there.
- 7Use the bread as a sponge, to collect all the leftovers of the pot.
- 8Blend all together with some extra water if needed, until a smooth texture.
- 9Bring the sauce back to the pan, add the potatoes, and mix with round movements to avoid breaking the potatoes too much.
- 10Cook for 2 more minutes to stabilize all the flavors together, and this is ready to serve with a pinch of chopped parsley.
Ingredients
- 4 patatas
- 1 onions
- 7 garlic cloves
- 1 tsp chilli flakes
- 1 tbsp orégano
- 1 tbsp cumin
- 1 tsp turmeric
- 1 cup white wine
- 1 cup water
- 1 white bread bun
- 0 parsley
- 0 salt
- 0 pepper
- 0 olive oil
Equipment
wokskimmerknifecutting boardsmall bowlsingle portable gas stoveblender
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