Andalusian Potato Stew | Carnerete de Patatas

Ingredients

• 120 ml (1/2 cup)extra-virgin olive oil
• 2 slices, each 2.5 cm (1 inch) thickbaguette
• 6 clovesgarlic
• 1 kgwaxy potatoes, peeled
• 2bay leaves
• 1 litre (4 1/4 cups)vegetable stock
• 1 tsp (1 g)dried oregano
• 1/2 tsp (1.5 g)ground cumin
• 1/4 tsp (0.17 g)saffron threads
• to tastesea salt and black pepper
• to tastechopped parsley, for garnish

Instructions

1. 1

   Heat the oil

   Set a stockpot over a medium heat and add the olive oil.

2. 2

   Fry bread and garlic

   After a couple of minutes, add the baguette slices and garlic cloves. Fry for 3–4 minutes, until lightly golden.

3. 3

   Slice the potatoes

   Meanwhile, cut the peeled potatoes into rounds about 1 cm thick.

4. 4

   Set aside the bread

   When the baguette and garlic are lightly golden, lift them out of the pot and set aside.

5. 5

   Sauté the potatoes

   Keep the pot over the same heat and add the potato slices and bay leaves. Stir continuously for 5 minutes, until the potatoes are lightly sautéed, then season with salt and pepper. Add enough stock to barely cover the potatoes, raise the heat to high and stir gently.

6. 6

   Make the bread paste

   While the stock heats, put the fried garlic in a mortar with the oregano, cumin, saffron and a pinch of salt. Pound with a pestle until the garlic is well mashed, then add the fried baguette and continue pounding until the mixture forms a paste. A food processor or hand blender can also be used.

7. 7

   Simmer until tender

   When the stock boils, stir in the bread-and-garlic mixture until combined. Cover the pot, lower the heat to low-medium and simmer for 15 minutes, or until the potatoes are cooked through.

8. 8

   Serve with parsley

   Transfer the stew to shallow bowls and garnish with chopped parsley.

What is carnerete de patatas?

Carnerete de patatas is an Andalusian potato stew in which fried bread and garlic are mashed into a paste and stirred into the broth. The name identifies it as a regional Spanish dish, while its simple ingredients make it a practical, hearty meal.

This version builds flavour in the same pot: first the bread and garlic are fried, then the potatoes are sautéed before simmering. The bread paste thickens the stock and carries the spices through the stew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 477 calories, 7g protein, 53g carbs, 28g fat.

The potatoes and baguette supply most of the carbohydrate, while the olive oil provides most of the fat; the potatoes, bread and vegetable stock contribute only modest protein. Pair a bowl with a green salad or extra vegetables to add freshness and balance the plate.

Why waxy potatoes work

Potato choice: waxy potatoes tend to hold their shape as they simmer, making them a good fit for rounds rather than a completely smooth mash.

Even slices: cutting the potatoes to about 1 cm thick helps them cook at a similar rate. Keep the rounds reasonably consistent so the thinner pieces do not soften much sooner than the rest.

Build flavour in the pot

Fried base: lightly browning the baguette and garlic in olive oil gives the paste a savoury foundation. Take them out before adding the potatoes so they do not overcook during the longer simmer.

Spice paste: pounding the garlic with oregano, cumin, saffron and salt helps distribute the aromatics evenly. Add the fried bread after the garlic is mashed so the mixture can be worked into a cohesive paste.

Getting the broth right

Stock level: add enough vegetable stock to just cover the potatoes, as directed, rather than automatically pouring in all of the listed litre. The amount needed depends on the shape of the pot and how closely the potato rounds sit together.

Thickening: stir the bread paste into the boiling stock before covering the pot. It will blend into the liquid as the stew simmers, giving the broth more body.

Check the potatoes for doneness

Timing: begin checking after the stated 15-minute simmer. The potatoes are ready when a knife slips into a round easily and the pieces remain intact.

Gentle heat: once the stew is covered, keep it at a low-medium simmer rather than a vigorous boil. This helps the potatoes cook through without breaking up as quickly.

Serving the stew

Finish: chopped parsley adds a fresh note against the savoury, spiced broth, so scatter it over the bowls just before serving.

On the side: serve with a simple green salad or steamed vegetables for a meal with a fresh contrast. A little crusty bread is also useful for soaking up any broth left in the bowl.

Recipe notes & tips

• Use a stockpot wide enough to hold the potato rounds without packing them too tightly.
• Keep the fried bread and garlic aside while you slice the potatoes so they do not sit in hot oil.
• Add stock only until the potatoes are barely covered, then reserve any remaining stock for another use.
• Pound the paste until the garlic is well mashed so no large pieces remain.
• Taste the broth before serving and adjust the salt and pepper to suit your stock.

Variations

• Add chilli: include a pinch of chilli flakes in the garlic paste for gentle heat.
• Use smoked paprika: add a small pinch to the paste for a smoky note.
• Add greens: stir in a handful of spinach near the end of the simmer.
• Make it heartier: serve with a fried egg on top for a more substantial bowl.
• Use fresh oregano: substitute chopped fresh oregano for the dried herb, adjusting to taste.

Common mistakes to avoid

• Over-browning the bread: it can make the paste taste bitter, so fry it only until lightly golden.
• Cutting uneven rounds: the potatoes may cook at different rates, so aim for slices about 1 cm thick.
• Adding too much stock: the stew can become thin, so pour in only enough to barely cover the potatoes.
• Boiling too hard: vigorous bubbling can break up the potatoes, so lower the heat after adding the paste.
• Skipping the paste: loose fried bread and garlic will not distribute as evenly, so pound or blend them before adding.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan, adding a splash of stock or water if the stew has thickened; stir carefully to keep the potato pieces intact.

Frequently asked questions