Spanish Potatoes in Paprika Sauce | Papas en Colorao

Ingredients

• 1/4 cup extra virgin olive oil (60 ml)
• 2 slices baguette (1 inch / 2.50 cm thick each)
• 6 cloves garlic
• 12 raw blanched almonds
• 2 tbsp chopped parsley (8 grams)
• 2 1/4 lbs yukon gold potatoes (1 kilogram)
• 2 tsp sweet smoked Spanish paprika (5 grams)
• 3/4 tsp ground cumin (2 grams)
• sea salt & black pepper
• hardboiled eggs & parsley for garnish

Instructions

1. 1

   Heat a large fry pan with a mediun heat and add in the olive oil

2. 2

   After a couple of minutes add in the slices of baguette, garlic (skins off), and the almonds, fry for 3 to 4 minutes or until golden fried all around, then remove the ingredients from the pan and set aside

3. 3

   In the meantime, cut the potatoes (peeled), into bite-sized pieces that are 2 cm (3/4 inch) thick

4. 4

   Using the same pan with the same heat, add in the chopped potatoes, mix together, then mix every 2 to 3 minutes

5. 5

   While the potatoes are cooking, add the slices of fried baguette, garlic, and almonds into a tall plastic cylinder, along with the chopped parsley, a pinch of sea salt, and 1 cup (240 ml) water, using a handblender, blend the ingredients until you get a thin puree, you can also use a food processor, stand up blender, or even a nutri-bullet for this step

6. 6

   After frying the potatoes for 10 minutes and they're lightly fried, add in the paprika, cumin, and season with sea salt & black pepper, mix together, then add in the puree, and just enough water to barely cover the ingredients, raise to a high heat and give it a mix until well mixed together, once it comes to a boil, place a lid on the pan and lower to a low-medium heat, gently shake the pan once in a while, as this will help thicken the sauce

7. 7

   After simmering the potatoes for 10 to 15 minutes they should be cooked through, you can always pierce them with a toothpick just to ensure that they're done, if yours need more time, simmer until done, at this point remove the pan from the heat

8. 8

   Transfer the potatoes into serving dishes and garnish with hardboiled eggs cut in half and chopped parsley, serve warm or at room temperature, enjoy!