If you’re mad about potatoes in all their versions, then you can’t afford to miss out on this delicious “a la importancia” potato recipe. In Castilian tradition, “a la importancia” potatoes is one of the delicious ways to enjoy the most often used tuber in cuisine.
The way in which potatoes are cooked is what gives the dish its ‘importance’. When making the recipe, white wine, flour, saffron and parsley, among other ingredients is added, thus converting an economical dish, into one with more cache.
A dish of humble origin, it was a very popular recipe in the post-war period, when families saved the “a la importancia” potato recipe for special occasions.
If you don’t know how to prepare or have never tasted the dish, then you’re forewarned that these potatoes will probably become one of your favourite dishes!
Recipe: “a la importancia” potatoes
- 800 g potatoes
- ½ glass white wine
- 3 eggs
- 1 small onion
- 2 garlic cloves
- 3 tablespoons flour
- 1/2 glass olive oil
- 1 sprig of parsley
- 6 saffron strands and salt.
The first thing to keep in mind is that this recipe is a two stage recipe: first frying and then a stew.
The “a la importancia” potatoes are prepared in approximately once centimetre thick slices or rounds. Peel, wash and cut the potatoes into slices or rounds. When all the slices are ready, then salt and pepper.
Let’s prepare two plates: put flour in one dish and beat the eggs in another. Coat or dredge the potato slices one by one, first in the flour and then into the beaten eggs.
When all the potatoes have been battered, deep fry in a frying pan in plenty of hot oil.
While the potatoes are frying, let’s make a paste by crushing the garlic, saffron, parsley and salt in a mortar and set aside.
Now onto preparing a casserole to follow the dish. The first thing is to sauté the previously finely chopped onion in the saucepan until it begins to brown. To the onion add a tablespoon of flour, stir rapidly and then add the mortar paste and stir continuously.
Put the potatoes into the saucepan and add the white wine, salt, and saffron strands. Saffron is the key element in this recipe, as it imbues colour and special flavour. Wait for a couple of minutes to cover the potatoes again this time with water or vegetable stock and simmer on a low flame for approximately 20 minutes.
In order to know if the potatoes are cooked stick the potatoes with a skewer to ensure that they are tender.
Serve hot and sprinkle some parsley onto each plate.