European
Spain - Side Dishes
Patatas al Pimentón (A la Gallega)
Chef's Menu Description
Galicia's iconic boiled potato rounds: tender waxy potatoes served warm, generously doused in virgin olive oil, sweet and spicy Pimentón de la Vera, and crunchy flakes of sea salt.
Ingredients
- • 800g waxy potatoes (Kennebec or baby new potatoes), peeled and sliced into 1.5cm thick rounds
- • 1 bay leaf and 1 tsp coarse sea salt for boiling
- • 4 tbsp high-grade Spanish extra virgin olive oil
- • 1 tsp sweet Pimentón de la Vera (dulce)
- • 1/2 tsp hot Pimentón de la Vera (picante)
- • Flaky sea salt (Sal de Añana or Maldon)
Preparation Steps
1
Phase 1
Place potato rounds and bay leaf in a wide saucepan with cold salted water. Bring to a boil and cook gently for 15-18 minutes until tender to the tip of a knife without falling apart.
2
Phase 2
Drain potatoes well and let them steam dry in the colander for 2 minutes to concentrate flavor.
3
Phase 3
Arrange the warm potato rounds in a single overlapping layer across a traditional round wooden platter or serving dish.
4
Phase 4
Drizzle generously with fruity olive oil. Dust evenly with both sweet and hot pimentón through a small sieve, then finish with crunchy flaky sea salt. Serve warm.