Description
Savory Spanish Potatoes is a flavorful and hearty dish featuring crispy golden potato slices cooked with aromatic onions, garlic, and a smoky paprika sauce, simmered in vegetable broth for a rich, comforting finish. Perfect for home cooks looking for a satisfying vegetarian main or side, this recipe combines simple ingredients with traditional Spanish-inspired flavors in just 45 minutes.
Ingredients
Scale
Potatoes and Coating
- 2 medium-sized Yukon Gold Potatoes
- 1/4 cup All-Purpose Flour (or gluten-free flour)
- 2 Cage-Free Organic Eggs
- Sea Salt & Black Pepper (to taste)
For Sauté and Sauce
- Extra Virgin Olive Oil (or any vegetable oil)
- 1/2 Onion, finely diced (red onion optional)
- 3 cloves Garlic, minced
- 1/2 tsp Sweet Smoked Spanish Paprika
- 1 tbsp Corn Starch (or substitute all-purpose flour)
- 1/2 cup White Wine (or broth/white grape juice for alcohol-free)
- 3 cups Vegetable Broth (or chicken/beef broth)
- Handful Fresh Parsley, chopped (or cilantro or other herbs)
Instructions
- Prepare Potatoes: Slice the Yukon Gold potatoes into 1/4 inch thick rounds to ensure even cooking and a tender yet crispy texture.
- Make Coatings: In one bowl, whisk together the cage-free organic eggs with sea salt and black pepper. In another bowl, combine all-purpose flour with salt and pepper to season the flour mixture evenly.
- Coat Potatoes: Dip each potato slice first into the flour mixture coating it thoroughly, then into the egg wash, allowing any excess to drip off so the coating isn’t too thick.
- Fry Potatoes: Heat extra virgin olive oil in a pan over medium heat. Fry the potato slices in batches for about 3 minutes on each side or until they are golden brown and crispy, then remove and set aside.
- Sauté Onions and Garlic: Using the same pan, add diced onions and minced garlic and sauté for approximately 3 minutes until the onions become translucent and fragrant.
- Make the Sauce: Mix corn starch and smoked paprika together, then pour in the white wine, whisking continuously until the mixture forms a thick sauce to coat the potatoes.
- Simmer Potatoes: Place the fried potatoes back into the pan and pour the vegetable broth over them. Cover and simmer on medium-high heat for about 25 minutes or until most of the broth has been absorbed, infusing the potatoes with rich flavor.
- Garnish and Serve: Remove from heat and sprinkle freshly chopped parsley over the top. Serve the Spanish potatoes hot directly from the pan for a rustic and comforting meal.
Notes
- For a vegan version, omit eggs and replace with plant-based milk and use gluten-free flour if needed.
- Regular paprika can be used if sweet smoked Spanish paprika is unavailable, though smokiness will be less pronounced.
- White wine can be substituted with broth or white grape juice to make the dish alcohol-free.
- Be cautious when frying to avoid overcrowding the pan, which prevents potatoes from becoming crispy.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Spanish
Keywords: Spanish potatoes, fried potatoes, smoked paprika, vegetarian Spanish recipe, savory potatoes, home cooking, Yukon Gold potato recipe, sautéed onions and garlic
