Who would have thought you could make a simple potato dish with so much flavor, like this Spanish potatoes recipe from Spain on a Fork? It’s a simple dish made with ingredients already in your kitchen, but you’ll be amazed at how flavorful and scrumptious this dish is.
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It comes together in under an hour, perfect if you don’t have enough time to prepare a meal for the family. It’s easy and comes together so quickly. Learn how to make it by watching the video below.
Ingredients:
- 1/3 cup extra virgin olive oil
- 2 medium-sized yukon gold potatoes
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 onion, finely diced
- 3 cloves of garlic, finely minced
- 1 tbsp cornstarch
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 cup white wine
- 3 cups vegetable broth
- handful of freshly chopped parsley
- sea salt
- black pepper
Directions:
Step 1
Wash and scrub the potatoes thoroughly, pat them dry, then cut them into quarter-inch thick circles. Crack two eggs in a bowl and season them with salt and ground black pepper. Whisk until combined. In another bowl, add 1/4 cup all-purpose flour seasoned with some salt and ground black pepper. Now, begin coating the potato; start with the flour mixture, then into the eggwash. Continue these steps until all the potatoes are coated. After this, heat a large pan over medium heat and add 1/3 cup of olive oil. Once heated through; start adding the potatoes in a single layer and fry them for three minutes on each side. After frying, transfer the potatoes to a paper towel-lined plate.
Step 2
In the same pan, add the finely diced onion and minced garlic. Saute for three minutes, then add 1 tbsp cornstarch and 1/2 tsp sweet smoked Spanish paprika. Stir together. Next, add 1/2 cup white wine and season with salt and ground black pepper. Mix until combined. Once thickened, add the potatoes back into the pan, then pour over 3 cups of vegetable broth. Turn the heat to medium-high heat and simmer them for 25 minutes uncovered, giving the pan a shake every once in a while. Garnish with some freshly chopped parsley once ready to serve.
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