Today Luisa (author of Cooking with My Carmela), brings us the recipe for making smashed potatoes. You may know them better as mashed potatoes, or stirred potatoes, or mixed potatoes (yes, that is how it's said). Whatever name you prefer, smashed potatoes are a flavorful dish that everyone at home will enjoy.
Without a doubt, smashed potatoes are a classic of our cuisine. If you like boiled potatoes and paprika, this dish will be a hit in your home; but those are not the only ingredients: one of them is the famous torreznos or pork belly, since it is a traditional dish of shepherds and cattlemen.
Today, you can find smashed potatoes as a tapa or portion in many restaurants and bars in the Castile area. Here in the south, they are not very well known, but I can assure you that at home they are now the star dish on some Sundays.
If you want to take it up a notch, you can serve them with a fried egg on the side, and then they really will wow everyone. It is a dish that works wonderfully for taking the chill out of your body (and for enjoying too, because we deserve it!).
Now on to the recipe, which is very simple.
Le Creuset ceramic mini cocottes and Nezumi ceramic plate by Tokyo Design Studio
Ingredients (serves 4)
- 1 medium potato per person (4 pcs)
- 1 bay leaf
- 1 or 2 cloves of garlic, to taste
- 1 teaspoon of sweet La Vera paprika and a pinch of hot paprika
- 150gr of fried pork belly
- Salt and extra virgin olive oil
Preparation
- First, cut and peel the potatoes, and boil them in plenty of water with the bay leaf until tender. Drain, reserving the cooking water.
- Meanwhile, in a frying pan fry the pork belly until crisp. Set aside.
- In the same pan, add a couple of tablespoons of oil and sauté the garlic without letting it brown. Add the paprika and then a glass of the reserved cooking water, being careful not to splash. Now add the potatoes and mix everything so the potato is well coated. All that is left is to stir and leave it to your liking; if you see they are drying out, add a little more water.
- As for the texture, the potato should be mashed, but not to the point of becoming purée.
- Finally, add the pork belly, combine everything, and serve. I used the mini cocottes; they are the perfect size for one serving and look beautiful on the table.
Comments
Claudia said:
Hola Isabel, las tenemos en la tienda online! Aquí mismo: https://www.claudiaandjulia.com/collections/cocottes-y-cacerolas/products/mini-cocottes-le-creuset .Un saludo!
Isabel said:
Hola
Felicidades por tu blog
Dónde se pueden comprar las minicocottes?
Gracias
Claudia said:
Hola Francisco, nos quedamos con tu aportación!!! Muchas gracias por tu comentario, estamos de acuerdo en que será un festín :) Un saludo!
FRANCISCO said:
Hola, la receta digamos que esta bien en general, pero nunca pondría panceta, si no que serian unos buenos torreznos, bien pequeños o mas largas y anchos siempre al gusto, pero que tengan chicha, haciendose con una buena corteza para que cruja, es un festín de plato.