Amuse bouche napa

This post may contain affiliate links. For more information, please visit the amuse bouche napa and privacy policy page. These Spanish potatoes with olive oil and wine are such a simple dish to make, but the resulting flavor and creaminess will surely have you make this dish again and again.

These patatas panaderas, or “bakers’ potatoes,” are super creamy tasting, and, even though they are baked in olive oil, they are not either crispy or oily. They are just tender and delicious. The ingredient list is simple, just potatoes, extra virgin olive oil, salt, pepper, a thinly sliced onion, garlic, and dry white wine. Yet, the results are so delicious. Since these are not readily available in the U. It quickly became a staple, replacing the turnip and rutabaga, as it was cheap, filling, and easy to store. One of my favorite Spanish takes on the potato is Patatas Bravas, a dish often served at tapas bars.

Plus, don’t forget the Spanish tortilla, an egg and potato dish, also served as a tapa. While they may look similar to scalloped potatoes, they are not quite the same. First, there is no milk, butter, or flour. Second, they are not at all crispy on top. The secret to the unique flavor of these potatoes is the wine. Once you have baked these potatoes in the olive oil, you add a half cup of dry white wine and continue to bake the potatoes until the wine has evaporated.

The wine flavor remains and is concentrated in the potatoes. First, peel and thinly slice the potatoes. Toss in some thinly sliced onions, extra virgin olive oil, kosher salt and pepper, and minced garlic. Next, place the potato mixture into a 13 inch by 9 inch baking pan, cover it with foil, and bake at 400 degrees F for about 40 minutes.

After that, add the wine and loosely cover the pan with the foil. Finally, reduce the heat of the oven and continue to bake the potatoes for an additional 20 minutes. If you entertain, I highly recommend that you try these potatoes. I’m pretty sure you will be adding these potatoes to your entertaining and dinner party regular rotation. This month the Baking Bloggers are baking recipes from Spain! These baked Spanish potatoes are so soft and tender, and totally delicious. In a large bowl, stir the potatoes and olive oil until the potatoes are totally coated.