Yellow potatoes

At home and once the cool season arrives, stews are made more often, and it's the perfect time to remember the yellow potatoes recipe.

In my region this very typical dish is prepared; it's very simple, tasty and inexpensive. It has it all! As I say, it's a very flavorful dish, and also attractive because of its colors.

We call it Papas en amarillo obviously because of its color, which comes from the saffron used in its preparation.

Today I leave you the basic recipe, which is made quite quickly and turns out very tasty. It's best to use a good potato, and in 45 minutes it's ready. But if you want to make it a bit more exquisite, you can add shredded cod, pieces of cuttlefish or a good chorizo.

Pallarès carbon steel knife and Emile Henry ceramic stewpot

Ingredients (for 4 people)

• 1 Kg of quality potato, I use those from Sanlúcar de Barrameda, it's a new potato
• 4 garlic cloves
• 2 fresh bay leaves
• 1 green pepper
• 1 red pepper
• 1 tomato
• Sweet paprika
• Black pepper
• Cumin
• Oregano
• Chopped parsley
• Half a glass of olive oil
• Half a glass of white wine like manzanilla or moriles
• Water
• Salt

Preparation

1. Chop the onion, three garlic cloves, the peppers and set aside.
2. Peel the potatoes and chop them. Set aside.
3. Heat the Emile Henry stewpot with the oil, add the onion and garlic, along with the bay leaves, stir and lower the heat a little.
4. Wait for them to start taking color, at that moment add the potatoes, along 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 the salt, along 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 moment also add a teaspoon of sweet paprika (I use it instead of saffron, since it gives more color and flavor).
6. Let simmer over medium heat about 30 minutes, until the potato is tender.
7. Once it's ready, remove and let rest.

Emile Henry Ceramic Soup Pot and Tokyo Design Studio porcelain bowls

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 do use saffron instead of paprika.
• Bay leaves cannot be missing as they give flavor to the potato; if they're fresh even better.
• The wine should also be of quality since the stew gains in flavor.
• It also admits a poached egg or you can put it in the stew and it will set. I add it about 5 minutes before serving, remove from the heat and wait another 5 minutes before serving.

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 dish, economical but tasty at the same time.