Patatas en Paseo

1 mins
Serves 1
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Directions

  1. 1Peel and cut the potatoes.
  2. 2Peel and cut the potatoes.
  3. 3Peel and cut the potatoes.
  4. 4Confit them with oil at around 130°C for 10 minutes, and raise the heat for the last 5 minutes so they get golden brown.
  5. 5Confit them with oil at around 130°C for 10 minutes, and raise the heat for the last 5 minutes so they get golden brown.
  6. 6Confit them with oil at around 130°C for 10 minutes, and raise the heat for the last 5 minutes so they get golden brown.
  7. 7Stir-fry the garlic from cold oil. Once it’s getting golden, add the onion and sautée for around 10 minutes at high heat.
  8. 8Stir-fry the garlic from cold oil. Once it’s getting golden, add the onion and sautée for around 10 minutes at high heat.
  9. 9Stir-fry the garlic from cold oil. Once it’s getting golden, add the onion and sautée for around 10 minutes at high heat.
  10. 10Once slightly caramelized, drop the spices in and toast them for around 2-3 minutes.
  11. 11Once slightly caramelized, drop the spices in and toast them for around 2-3 minutes.
  12. 12Once slightly caramelized, drop the spices in and toast them for around 2-3 minutes.
  13. 13Then, deglaze all the maillard reactions attached to the pot by adding the white wine and cooking all together for around 5 more minutes.
  14. 14Then, deglaze all the maillard reactions attached to the pot by adding the white wine and cooking all together for around 5 more minutes.
  15. 15Then, deglaze all the maillard reactions attached to the pot by adding the white wine and cooking all together for around 5 more minutes.
  16. 16Reserve the sauce in a blending jar, and in the same pot, add a pinch of olive oil and toast the bread there.
  17. 17Reserve the sauce in a blending jar, and in the same pot, add a pinch of olive oil and toast the bread there.
  18. 18Reserve the sauce in a blending jar, and in the same pot, add a pinch of olive oil and toast the bread there.
  19. 19Use the bread as a sponge, to collect all the leftovers of the pot.
  20. 20Use the bread as a sponge, to collect all the leftovers of the pot.
  21. 21Use the bread as a sponge, to collect all the leftovers of the pot.
  22. 22Blend all together with some extra water if needed, until a smooth texture.
  23. 23Blend all together with some extra water if needed, until a smooth texture.
  24. 24Blend all together with some extra water if needed, until a smooth texture.
  25. 25Bring the sauce back to the pan, add the potatoes, and mix with round movements to avoid breaking the potatoes too much.
  26. 26Bring the sauce back to the pan, add the potatoes, and mix with round movements to avoid breaking the potatoes too much.
  27. 27Bring the sauce back to the pan, add the potatoes, and mix with round movements to avoid breaking the potatoes too much.
  28. 28Cook for 2 more minutes to stabilize all the flavors together, and this is ready to serve with a pinch of chopped parsley.
  29. 29Cook for 2 more minutes to stabilize all the flavors together, and this is ready to serve with a pinch of chopped parsley.
  30. 30Cook 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
  • 4 patatas
  • 4 patatas
  • 1 onions
  • 1 onions
  • 1 onions
  • 7 garlic cloves
  • 7 garlic cloves
  • 7 garlic cloves
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tbsp orégano
  • 1 tbsp orégano
  • 1 tbsp orégano
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 white bread bun
  • 1 white bread bun
  • 1 white bread bun
  • 0 parsley
  • 0 parsley
  • 0 parsley
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil

Equipment

wokskimmerknifecutting boardsmall bowlsingle portable gas stoveblender