potatoes in yellow

At home and when the season is cool, stews are made more often, and it is the perfect moment to remember the recipe for yellow potatoes.

In my land, this typical dish is prepared, which is very simple, rich and cheap. Has it all! As I tell you, it is a very tasty dish, and also showy due to its colors.

We call them yellow potatoes, obviously because of their color, which is given by the saffron used in their preparation.

Today I leave you the basic recipe, which is made very quickly and is very tasty. His thing is to use a good potato, and in 45 minutes you have it ready. But if you want to make it a little more exquisite, you can well add crumbled cod, pieces of cuttlefish or a good chorizo.

Pallarès carbon steel knife and Emile Henry ceramic kettle

Ingredients (for 4 people)

• 1 kg of quality potatoes, I use those from Sanlúcar de Barrameda, it is a new potato
• 4 garlic cloves
• 2 fresh bay leaves
• 1 green pepper
• 1 red bell 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, the peppers and set aside.
2. Peel the potatoes and chop. Reserve.
3. Heat the Emile Henry kettle with the oil, add the onion and garlic, together with the bay leaves, stir and lower the heat a little.
4. Wait for them to take on color, at that moment add the potatoes, together with the peppers cut into strips and the tomato, add water until covered. Cook for a few minutes.
5. In a mortar , put all the spices and salt, together with the garlic, crush well and add this preparation to the potato stew. Stir with the help of a wooden spatula , add the white wine, and at this moment also add a teaspoon of sweet paprika (I use it instead of saffron, since it gives it 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 aside and let it rest.

Emile Henry ceramic kettle and porcelain bowls from Tokyo Design Studio

Tips for a good stew

• The potato has to 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.
• The bay leaves cannot be missing since they give the potato flavor, if it is fresh much better.
• The wine must also be of quality since the stew gains in flavor.
• It also admits a poached egg or in the same stew you can put it and it curdles. I put it about 5 minutes before serving, remove from the heat and wait another 5 minutes to serve.

Now all that remains is for you to get into the kitchen and get to work, as you can see it is a fairly simple dish, cheap but tasty at the same time.