These Crispy Potatoes with Creamy Sauce are truly a mind-blowing experience. They´re loaded with flavors, easy to make and you can serve them either as a tapas appetizer or even as a side dish, next to some grilled fish and a Spanish salad.
What I love about these potatoes, is that they have a beautiful crispy texture in the outside and a melt-in-your-mouth interior. The secret? Make sure to cut your potatoes as thin as possible. Otherwise they won´t cook all the way through.
To make this recipe I used new potatoes, but you can use any potatoes you like. Just make sure to use a low to medium starch potato. Such as new potatoes, golden delight or yukon gold. I also added some saffron threads to the cream sauce. This takes the dish to a completely different level, and gives it that beautiful Spanish touch.
TIPS & TRICKS to Make this Recipe: The main thing here is to fry your potatoes on a MEDIUM heat. Nothing higher. Otherwise, the potatoes will burn on the outside and not fully cook in the inside. To veganize this recipe, replace the eggs with a batter made of 1/2 cup (68 grams) flour and 1/2 cup (115 ml) water. And replace the milk with any plant based milk to make the sauce.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS
SPANISH SEA SALT
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Watch the Video Below on How to Make these Delicious Crispy Potatoes with Creamy Sauce
Delicious Crispy Potatoes with Creamy Sauce
Ingredients
FOR THE POTATOES
- 2 medium sized potatoes
- 1/2 cup all-purpose flour 68 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1 tsp garlic powder 3.28 grams
- 2 eggs
- 1/3 cup extra virgin olive oil 110 ml
- sea salt & black pepper
FOR THE CREAMY SAUCE
- 1 tbsp extra virgin olive oil 15 ml
- 1 shallot finely diced
- 2 cloves garlic finely minced
- 1 tbsp all-purpose flour 9 grams
- 1 cup milk 237 ml
- 1/4 tsp saffron threads .17 grams
- sea salt & black pepper
EXTRAS
- handful freshly chopped parsley
Instructions
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Wash & pat dry the potatoes, cut each one into thin rounds that are between 1/8 to 1/4 inch (0.5 cm) thick, place the sliced potatoes in a single layer and season with sea salt & black pepper
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Add 1/2 cup (68 grams) all-purpose flour into a bowl, along with 1/2 tsp (1.15 grams) sweet smoked paprika and 1 tsp (3.28 grams) garlic powder, mix together, in a seperate bowl crack in 2 eggs, season with a little sea salt and whisk together
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Heat a large fry pan with a medium heat and add in 1/3 cup (110 ml) extra virgin olive oil
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While the oil is heating, coat the slices of potato, first into the flour and then into the egg wash, as you finish each one place over parchment paper
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After heating the oil for 5 to 6 minutes it should be nice and hot but not smoking, add the coated slices of potato into the pan, make sure they´re all in a single layer, cook in batches, after 4 1/2 to 5 minutes flip the potatoes to fry the other side, after another 4 1/2 to 5 minutes remove the potatoes from the pan and transfer to a dish with paper towels, continue to fry your potatoes until they are all done
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Add the fried potatoes in a single layer to a baking tray and into a preheated oven, 50 C - 120 F, this will keep the potatoes warm and not over-cook them
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To make the creamy sauce, heat a small fry pan with a medium heat and add in 1 tablespoon (15 ml) extra virgin olive oil, after 2 minutes add in 1 shallot that´s been finely diced and mix with the olive oil, after 30 seconds add in 2 cloves garlic finely minced, after another 30 seconds add 1 tablespoon (9 grams) all-purpose flour, mix the ingredients together in a circular motion and go for about 2 minutes, then add in 1/2 cup (115 ml) milk and 1/4 tsp (.17 grams) saffron threads, continue to mix, once the milk has thickend up, add another 1/2 cup (115 ml) milk, but this time a little at a time as you continue to mix, once all the milk has been added cook for another 3 minutes as you continue to mix, then season with sea salt & black pepper and remove from the heat
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Transfer the fried potatoes into a serving dish, top the potatoes off with the creamy sauce and sprinkle with freshly chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this recipe
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