Potatoes a la Importancia
Battered potatoes stewed in a sauce of garlic, parsley and white wine. A Rioja recipe born of thrift.
- Total
- 55 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- potato5
- flour2.75 oz
- egg2
- onion1
- garlic clove3
- parsley2 tbsp
- white wine3.5 fl oz
- vegetable broth2.5 cup
- saffron1 pinch
- olive oil0.75 cup
- salt1 tsp
Method
- 1
Peel the potato and cut into 1 cm slices. Salt them.
- 2
Dredge in the flour and beaten egg and fry in the olive oil until golden. Place in a casserole.
- 3
In 2 tablespoons of the oil, sweat the chopped onion and garlic 8 minutes. Add 1 tablespoon of flour and the white wine.
- 4
Add the vegetable stock with the saffron and parsley, cook 3 minutes and pour over the potatoes.
- 5
Simmer 20 minutes, shaking the casserole, until the potato is tender.
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