potatoes to importance
This is one of the recipes in which potatoes look better on the table. A recipe for which you just have to be patient and that everyone always likes. The secret is to let them cook over low heat so they don't break.
Ingredients:
For the potatoes:
250g potatoes
1 tablespoons of flour
1 beaten egg
oil for frying
For the mashed:
2 cloves of garlic
2 tablespoons fresh parsley
50ml oil
a few strands of saffron
For the sauce:
2 cloves of garlic
1 onion
50 ml of EVOO
100 ml of white wine
250 ml of ham broth to cover
Preparation:
Cut the potatoes into slices half a centimeter thick. Heat plenty of oil in a Home by Bra pan . Dry the potatoes and pass them through flour and beaten egg. Fry in oil at medium temperature and put them on an absorbent paper.
In the same pan, poach the onion with the garlic. When they are soft add the mashed and leave to poach for a few minutes over low heat. Add the wine and let the alcohol evaporate and add the broth. Return the potatoes to the pan and cook over low heat until soft. Finish with a little chopped parsley on top.
Photography and recipe by Loleta .
