This Potato Stew is Spain's Best-Kept Secret | Carnerete de Patatas

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lighter option, while water with seasoning is budget-friendly.

Heat a stockpot over medium heat and add 1/2 cup of extra virgin olive oil (120 ml).

Cut two slices from a baguette, each 1 inch thick (2 1/2 cm), and remove the skins from six cloves of garlic.

Add the slices of baguette and garlic into the stockpot and fry for about 4 minutes or until lightly golden fried.

Cut 1 kg of potatoes (2 1/4 lbs, about 4 medium-sized) into rounds that are 1 cm thick (a little over 1/4 inch).

Add the sliced potatoes and 2 bay leaves into the stockpot, mixing to coat the potatoes in the olive oil.

Sauté the potatoes for about 5 minutes, stirring continuously to prevent sticking.

Season the potatoes with sea salt and freshly cracked black pepper, then add enough vegetable broth to barely cover them.

Turn the heat up to high and mix gently while the broth heats.

In a mortar, add the fried garlic and 1 teaspoon of dried oregano (1 g), 1/2 teaspoon of ground cumin (1/2 g), 1/4 teaspoon of saffron threads (0.17 g), and a pinch of sea salt. Pound until well mashed.

Add the fried baguette slices to the mortar and continue to pound until a paste-like texture forms.

Once the broth comes to a boil, add the bread and garlic mixture to the stockpot and mix well.

Place the lid on the stockpot, lower the heat to low medium, and simmer for about 15 minutes or until the potatoes are just cooked through.

Check the potatoes with a toothpick to ensure they are done, simmer longer if necessary, adding more liquid as needed.

Remove the stockpot from heat and transfer some of the stew into a shallow bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens