This is a great simple delicious dish from Spain, from Castille, and the vibrant saffron sauce surely makes it a looker!!! It’s a little pain in the neck to fry the potatoes, but if you pick a big frying pan like I did, you’ll be done pretty quick.
This dish is vegetarian, and a total comfort food that can be a side dish to fish or meat, (like us tonight), in our case tender, juicy, sous vide cooked fillet mignon. So while those babies get cooked with no effort on my part, I’m messing with the potatoes.
Here is what you’ll need (serves 4)
1 1/2 lbs. of potatoes, you pick (I use russet and they turn out beautiful every time)
1 small vidalia onion
3 cloves of garlic (pressed)
1/2 cup good white wine (the kind that you would drink)
Extra virgin olive oil / Plus sunflower seed oil (any vegetable oil will do) for frying
3 cups of vegetable broth or water
First you have to cut the potatoes about 1/3 of an inch thick and season them. Then in a shallow bowl beat the eggs. Put flour in another shallow bowl and coat the potatoes first with flour then with the eggs.
Then briefly, (don’t go crazy) fry them until light golden brown and let them rest on a plate lined with paper towels while you make the saffron sauce.
Sautee the onions and garlic in about 2 tablespoons of the extra virgin olive oil until soft and a little bit golden, season them. Add a tablespoon of flour and cook it for about a minute or two so the sauce doesn’t taste floury. Add the white wine and stir it so no lumps form, cook for a few seconds until smooth and them add the broth or water along with the saffron. Add salt to taste.
When is all well incorporated, add the potatoes carefully and cook gently, over low heat for 15-20 minutes stirring them occasionally until the potatoes are cooked through. Sprinkle the parsley and serve immediately.