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.
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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
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
- handful freshly chopped parsley
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
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
Heat a large fry pan with a medium heat and add in 1/3 cup (110 ml) extra virgin olive oil
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
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
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
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
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!
Get the Saffron Threads I used to make this recipe
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