potatoes in yellow

At home, when the cool weather arrives, stews are made more often, and it is the perfect time to remember the recipe for potatoes in yellow.

In my country, this typical dish is prepared, which is very simple, tasty and cheap. It has everything! It is a dish, as I said, very tasty, and also attractive because of its colors.

We call them Papas en Amarillo obviously because of their color, which comes from the saffron used in their preparation.

Today I'm leaving you with the basic recipe, which is quick to make and very tasty. It's best to use a good potato, and in 45 minutes you'll have it ready. But if you want to make it a little more exquisite, you can add crumbled cod, pieces of cuttlefish or a good chorizo.

Pallarès carbon steel knife and Emile Henry ceramic pot

Ingredients (for 4 people)

• 1 Kg of quality potatoes, I use those from Sanlúcar de Barrameda, it is a new potato
• 4 cloves of garlic
• 2 fresh bay leaves
• 1 green pepper
• 1 red pepper
• 1 tomato
• Sweet paprika
• Pepper
• Cumin
• Oregano
• Chopped parsley
• Half a glass of olive oil
• Half a glass of white wine, such as Manzanilla or Moriles
• Water
• Salt

Preparation

1. Chop the onion, three garlic cloves, and the peppers and set aside.
2. Peel the potatoes and cut them into pieces. Set aside.
3. Heat the Emile Henry pot with the oil, add the onion and garlic, along with the bay leaves, stir and lower the heat slightly.
4. Wait for them to start to brown, then add the potatoes, along with the peppers cut into strips and the tomato, add water to cover. Cook for a few minutes.
5. In a mortar , put all the spices and salt, together with the garlic, crush well and add this mixture to the potato stew. Stir with the help of a wooden spatula , add the white wine, and at this point also add a teaspoon of sweet paprika (I use it instead of saffron, as it gives more color and flavor).
6. Cook over medium heat for about 30 minutes, until the potato is tender.
7. Once it is ready, we set it aside and let it rest.

Emile Henry ceramic cooking pot and porcelain bowls from Tokyo Design Studio

Tips for a good stew

• The potato must be of quality, a new and elongated potato.
• If you want, you can add cuttlefish strips to the stew, and then use saffron instead of paprika.
• Bay leaves are a must as they give flavour to the potatoes, and fresh ones are even better.
• The wine must also be of quality since the stew gains in flavor.
• It can also be used with a poached egg or you can add it to the same stew and it will set. I add it about 5 minutes before serving, remove from heat and wait another 5 minutes to serve.

Now all that's left is for you to get into the kitchen and get to work. As you can see, it's a fairly simple, inexpensive but delicious dish at the same time.