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Bienvenidos and welcome to another episode of Spain on a Fork today we're going to grab the almighty potato known as a patata in Spain as you know one of my favorite ingredients because they're so versatile and affordable and create an extraordinary recipe we're talking Spanish potatoes in creamy paprika sauce now the beauty of this dish besides the fact that it's easy to make and made with simple everyday ingredients is that it comes together in under 30 minutes yet the flavors feel like they've been simmering for hours folks serve these potatoes as a tapas appetizer or even as a side dish next to your favorite protein
either way it's the kind of food that's going to fill you with so much potato goodness alright let's just jump right into this I'm going to cut 700 grams of potatoes which is 1/2 lbs that have been peeled washed and patted dry each one into bite-sized pieces that are 2 cm thick which is 3/4 of an inch for this recipe I'm using gold potatoes but you can use any potatoes you like however, I do tell you waxy potatoes do work best here then we'll add the chopped potatoes into a stockpot and you want to make sure they're in a flat layer and then fill it with some water just enough to barely cover the potatoes then we'll season generously with sea salt and heat it with a high heat
while the potatoes are cooking let's start making the creamy paprika sauce I'm going to heat a large fry pan with a medium heat and add in 3 tablespoons of extra virgin olive oil which is 45 ml make sure to use the good stuff here as this is the base fat of the dish and what flavors all the ingredients link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to finely chop one small onion and roughly chop four cloves of garlic and like I've told you before if you prefer you can prep your
ingredients before heating the pan then we'll add the chopped onion and garlic into the hot fry pan and we'll mix the ingredients around continuously that way they don't brown too quickly and it all evenly sautes after about 3 minutes and the onions and garlic are lightly sauteed I'm going to add in 1/2 tablespoons of all-purpose flour which is 12 grams and we're going to continue to mix this and go for 2 minutes on the flour this is enough time to cook off the raw flavor in it that way it doesn't overpower the flavors of the sauce
after cooking the flour for 2 minutes I'm going to add in 2 tsp of sweet smoked Spanish paprika which is 5 grams link where you get the one I'm using in the description box below we'll also add in 1 teaspoon of dried oregano which is 1 gram and 1/4 teaspoon of crushed red pepper which is a little over half a gram and we'll give it a quick mix and I tell you by adding in the spices and herbs right now and lightly sautéing them it's going to make them nice and fragrant which gives this dish a beautiful lift of flavors then we'll add in 3/4 of a cup of vegetable broth which is 180 ml you can also use chicken broth
here if you like and 3/4 of a cup of milk which is also 180 ml I'm using low fat but you can use any milk you like just make sure it's at room temperature otherwise it can easily curdle and we're going to continue to gently mix this and go for a couple minutes here or until we end up with a slightly creamy sauce after about 4 minutes and we've ended up with a slightly creamy sauce we'll season with a kiss of sea salt and freshly cracked black pepper and give it a mix and then lower it to a low heat
while the cream sauce is simmering let's move back to the potatoes about 15 to 20 minutes after turning on the heat they should just be cooked through you know you can always pierce them with a toothpick and if it easily goes in there but with some resistance they are ready you kind of want them al dente if you overcook them they're going to start to fall apart at this point I'm going to transfer the potatoes directly from the stockpot into the pan with the cream sauce and it's okay if you get a little of that starchy water in there it's only going to enhance the textures and flavors of the sauce
then we'll season the potatoes with some freshly cracked black pepper and gently mix the potatoes with the cream sauce until it's well mixed together then we'll turn off the heat add in two tablespoons of grated cheese which is 15 grams I'm using a Spanish manchego but you can use any cheese you like and squeeze in two teaspoons of fresh lemon juice which is 10 ml and we'll give it one final gentle mix until it's well mixed together
then we'll transfer the mixture into a serving dish and top it off with some chopped chives check it out our Spanish potatoes in creamy paprika sauce are done easy to make the simplest ingredients and all done in under 30 minutes let's give this a try and see how it turned out as always folks now it's time for the moment of truth let's see how this tastes here we go
I gotta get one more absolutely delicious you know hard to believe we grabbed some potatoes and some other basic ingredients and we got so many flavors out of this the potatoes are beautifully cooked and absorbed everything in the pan and that creamy sauce taking it to the next level with that beautiful paprika flavor easy to make give these a try at home once again as a tapas appetizer or as a side dish either way it's the kind of food that's going to fill your body with so much potato goodness really quick before I go a shout out to a couple of my patreons Glen Moreno
Rish and Joe Isabella again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a Fork family till the next time hasta luego!
