These Spanish potatoes, known as Patatas en Paseo, are Sevilla’s BEST-KEPT Potato Recipe. We’re talking potatoes that are fried in extra virgin olive oil, and then you finish them off in a delicious sauce made with garlic, onions, spices, and herbs. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish.
To make this recipe, I used yukon gold potatoes. But you can use any potatoes you like. The most important part is to cut all the potatoes into similar sizes. That way they all evenly fry.
To make the sauce, I used a hand blender. You can also use a food processor, stand-up blender, or even a nutribullet. If you see your sauce is too thick, just add in some more liquid.
TIPS & TRICKS to Make this Recipe: When adding the potatoes back into the pan with the sauce, don’t mix the potatoes, otherwise they might break apart. Instead, gently shake the pan so the potatoes are coated in the sauce.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON
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Watch the Video Below on How to Make Sevilla’s BEST-KEPT Potato Recipe
Sevilla's BEST-KEPT Potato Recipe | Spanish Patatas en Paseo
Ingredients
- 1 cup extra virgin olive oil 240 ml
- 2 1/4 lbs potatoes 1 kilogram
- 1 large onion (roughly chopped)
- 6 cloves garlic (roughly chopped)
- 2 slices baguette 1 inch / 2.50 cm thick each
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp ground cumin 1.50 grams
- 1/2 tsp dried thyme .50 grams
- 1/2 cup dry white wine 120 ml
- 1 cup water 240 ml
- 1/4 tsp saffron threads .17 grams
- 2 bay leaves
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, cut the potatoes (peeled) into half moon shapes that are 1 cm thick (a little over a 1/4 inch)
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Once the olive oil is nice and hot, add in the sliced potatoes, mix every 3 to 4 minutes so they all evenly fry
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After 20 to 25 minutes and the potatoes are golden fried and cooked through, remove the pan from the heat and transfer everything into a colander with a heat proof bowl underneath, season the potatoes with sea salt
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Using the same pan, heat it with a medium heat and add in a 1/4 cup (60 ml) of the reserved olive oil from the potatoes
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After a couple of minutes add in the slices of baguette, fry for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside, then add in the chopped onion and garlic into the pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika, cumin and thyme, quickly mix together, then add in the white wine and season with sea salt & black pepper, mix together and then simmer, after 3 minutes and the alcohol has been cooked off in the wine, turn off the heat
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After a couple of minutes and the ingredients have slightly cooled, transfer everything into a tall plastic cylinder, along with the slices of fried baguette and water, using a hand blender, blend the ingredients until you get a creamy sauce
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Heat the same fry pan with a medium heat, add in the creamy sauce, saffron and bay leaves, mix together and then simmer for 5 to 10 minutes, then add the fried potatoes back into the pan, give the pan a gentle shake, this way the potatoes are coated in the sauce, simmer for 2 to 3 minutes, then remove from the heat
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Serve directly out of the pan or transfer into a large serving dish, sprinkled with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Saffron I used to make this Recipe
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Rosemary
So sorry to see all the flooding in Valencia. I hope you, your family, and friends are safe and that help is on the way for those affected. 🙏🙏❤️❤️
01 . Nov . 2024Spain on a Fork
Appreciate the comment <3 Much love 🙂
03 . Nov . 2024