Sevilla's BEST-KEPT Potato Recipe | Spanish Patatas en Paseo Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra calories, while cayenne is usually cheaper.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides similar flavor with less prep time, and onion powder is often cheaper.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro can be a fresher alternative, while green onions are often less expensive.

Heat a large fry pan over medium heat and add 1 cup of extra virgin olive oil.

Cut 1 kg of peeled and washed potatoes into half moon shapes that are 1 cm thick.

Add the sliced potatoes into the hot fry pan and mix to coat in the olive oil, frying for 20-25 minutes until golden.

Remove the pan from heat and drain the potatoes into a colander, seasoning with sea salt.

In the same fry pan, add 1/4 cup of the olive oil used to fry the potatoes and heat over medium heat.

Fry 2 slices of baguette for 3-4 minutes until golden, then remove and set aside.

Add chopped onion and garlic to the pan, sautéing for 4-5 minutes until lightly browned.

Add 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried thyme, mixing well.

Pour in 1/2 cup of dry white wine and a squeeze of fresh lemon juice, seasoning with salt and pepper, and simmer for 3 minutes.

Transfer the mixture to a blender with the fried baguette and 1 cup of water, blending until creamy.

In the same fry pan, add the creamy sauce, 1/4 teaspoon saffron threads, and 2 bay leaves, simmering for 5-10 minutes.

Add the fried potatoes back into the pan, gently shaking to coat in the sauce, and simmer for another 2-3 minutes.

Transfer to a serving dish and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level: