The potatoes to the importance is one of the most classic recipes of our kitchen. In it he is given all the prominence to the potato in a family preparation that everyone likes. However, chef Dabiz Muñoz, four Michelin stars and one of the best chefs in the world, reinterprets it in his own way in three different phases.
First he hits a touch of punch to the sauce, then fatten the base and, finally, add something other than broth to cooking to turn the dish into an almost haute cuisine that our grandmothers could have perfectly signed.
As he has told on his Instagram channel, to give a twist to this very traditional dish, which consists of lightly coat the potato slices with flour and egg; fry them very lightly and then cook them, Dabiz Muñoz opts for not draining or rinsing the potatoes. This is normal with French fries so they don’t stick together. However, in this recipe the opposite is the case, since the potato starch allows the batter to hold better and then makes it easier to mix the sauce where they are cooked.
Although, what Muñoz insists on is that the potatoes be cut into uniform slicesapproximately one centimeter thick, since it is essential that they have the same size so that later they are all at their point and we do not find ourselves with more or less hard potatoes.
@Direct to the palate
However, in what Muñoz recommends to tune your potatoes to importance, the first step is to add a generous amount of ginger chopped with garlic and onion sofrito. This will give it a very interesting spicy and lemony touch.
The second trick is crumble a good Burgos rice blood sausage in the sauce, once the vegetables are well poached, leaving the blood sausage to dissolve in that bottom that will later give life to a good part of the broth.
The third key step is to add a couple of beers to the stir fry, which will break down the mixture and which, in turn, will provide a slightly bitter aroma and flavor to this snack which, by itself, can be sweet due to the potato and the sauce. In the same vein, he advises reducing the beer, adding it after the Burgos black pudding and, in the end, a cream-like texture remains before adding the broth.
After this, Dabiz Muñoz does not do anything else out of the norm with the important potatoes, apart from taking advantage of a broth for cooking. Also, while the potatoes are cooking, he remembers that they should not be touching with the spoon or shaking the potbut it is better to let them cook quietly with the lid on.
As a finish, he adds Sautéed wild asparagus shoots (which you can substitute for chopped wild asparagus tips) and a generous amount of chopped fresh cilantro, which he pours over the casserole when it is done.
Cover photo | @dabizdiverxo