These fondant potatoes are creamy, aromatic and so tender that they melt in the mouth. In addition, they are very simple to prepare and in half an hour they have been made almost by themselves. If we serve them as a garnish, they pair equally well with meat, fish and vegetables. But they also make a good first course or starter. Of course, prepare the bread because the sauce screams for it.
First, we wash the potatoes, dry them and cut off the ends on both sides. Secondly, we heat the oil in a frying pan and place the potatoes on one of its faces. After, fry on medium high heat for 5-7 minutes or until well browned on bottom.
When they are golden, we flip and fry on the other side for a couple more minutes. Then we add the butter and, when it has melted, we incorporate garlic cloves (unpeeled) and rosemary branches. We splash to taste.
Add the vegetable broth, cover the pan and cook over low heat for 20-25 minutes or until potatoes are tender. Remove the potatoes from the pan and blend the sauce with the garlic cloves and the rosemary sprigs. Strain it and, finally, serve with the potatoes piping hot.
It is worth taking two recommendations into account so that they are perfect. If you prepare them with a good potato, the result will be infinitely better, so don’t skimp. It is also important to use potatoes of as similar size as possible so that they all cook equally.
Bra: Set of 3 cast aluminum pans Daily Bra
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Photos | Direct to the palate
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