Patatas a la Importancia

🧂 Ingredients

• 600 g Potatoes(Waxy varieties like Yukon Gold or Maris Piper work best. Avoid starchy potatoes like Russets.)
• 2 Large Eggs(For the batter.)
• approx. 100 g All-purpose Flour(For coating the potatoes. You may need slightly more or less depending on potato size.)
• a generous pinch Saffron Threads(About 15-20 threads. Toasting them lightly can enhance flavor.)
• 250 ml Chicken Stock(Low-sodium is preferred so you can control saltiness.)
• 2-3 cloves Garlic(Adjust to your preference. Finely minced.)
• for frying Olive Oil(A neutral oil like sunflower or canola can also be used.)
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes and slice them into thick rounds, about 1 cm (approximately 1/2 inch) thick. Pat them thoroughly dry with paper towels; this is crucial for the flour and egg to adhere properly and for crispier frying.

   ⏱️ 10 minutes
2. 2

   Set up the coating station: In one shallow dish, place the flour seasoned with salt and pepper. In another shallow dish, whisk the eggs until smooth. Dredge each potato slice first in the seasoned flour, shaking off any excess, then dip into the beaten egg, ensuring it's fully coated.

   ⏱️ 10 minutes
3. 3

   Fry the potatoes: Heat about 2-3 cm (1 inch) of olive oil in a large, heavy-bottomed skillet or pot over medium-high heat until it reaches approximately 175°C (350°F). Carefully add the coated potato slices in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until they are a deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

   ⏱️ 15 minutes
4. 4

   Prepare the saffron sauce: While the potatoes are frying or draining, gently warm the chicken stock in a small saucepan. Add the saffron threads to the warm stock and let them steep for at least 5 minutes to release their color and flavor. In the same skillet used for frying (pour off most of the oil, leaving about 1 tablespoon), sauté the minced garlic over medium-low heat for about 1-2 minutes until fragrant but not browned. Be careful not to burn the garlic.

   ⏱️ 5 minutes
5. 5

   Combine and simmer: Pour the saffron-infused chicken stock into the skillet with the sautéed garlic. Bring the sauce to a gentle simmer. Carefully nestle the fried potato slices into the simmering sauce, ensuring they are mostly submerged. Cover the skillet and let simmer gently for 10-15 minutes, or until the potatoes are tender when pierced with a fork. The sauce should thicken slightly.

   ⏱️ 15 minutes
6. 6

   Serve: Gently transfer the potatoes and sauce to a serving dish. Garnish with a little extra black pepper if desired. Serve hot as a tapa or side dish.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The name 'Patatas a la Importancia' translates to 'Potatoes of Importance,' highlighting its elevated status despite simple origins.
• ✓Saffron is key to the dish's signature golden hue and delicate aroma. Ensure you use good quality threads.
• ✓This dish is a testament to how humble ingredients can be transformed into something truly special and elegant.
• ✓For extra flavor, you can add a splash of dry sherry or white wine to the sauce after sautéing the garlic, letting it reduce slightly before adding the stock.

🔄 Variations

• Add more garlic for a more pungent flavor profile.
• Incorporate cooked clams or mussels into the sauce during the final simmering stage for a seafood twist.
• A pinch of smoked paprika (pimentón) can be added with the garlic for a smoky undertone.

🥗 Nutrition

Per serving