Patatas a la Importancia (Important Potatoes)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice Yukon gold potato into rounds that are 1/4” thick. Crack egg into bowl & season with salt & pepper; whisk together. In another bowl add flour & season with salt & pepper, mixing together.

Step 2

Coat each slice of potato: start with flour, then egg wash. (make sure to shake off any excess flour & egg wash.)

Step 3

Heat fry pan over med. heat and add olive oil. After 2 min. start adding coated potatoes, cook in batches (if needed, to not over-crowd the pan). Flip potatoes after 3 min. to cook other side, after another 3 min. remove from pan & transfer to plate with paper towels.

Step 4

Add potatoes back (it´s ok if they are overlapped) & pour in vegetable broth (just enough to cover all potatoes). Turn up heat to med.-high, quickly shake every once in a while. Using same pan, add in onion & garlic; mix with olive oil. After 3 min., add corn starch & paprika, mixing together until well combined; add white wine, continuing to mix until thick sauce forms.

Step 5

After about 25 min., almost all broth should be incorporated into potatoes & they should be fully cooked through.

Step 6

Remove pan from heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

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