Delicious Crispy Potatoes with Creamy Sauce
These Crispy Potatoes with Creamy Sauce are loaded with flavors, easy to make and you can serve them as a tapas appetizer or even as a side dish.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium sized potatoes
- 1/2 cup all-purpose flour (68 grams)
- 1/2 tsp sweet smoked Spanish paprika (1.15 grams)
- 1 tsp garlic powder (3.28 grams)
- 2 eggs
- 1/3 cup extra virgin olive oil (110 ml)
- sea salt & black pepper
- 1 tbsp extra virgin olive oil (15 ml)
- 1 shallot finely diced
- 2 cloves garlic finely minced
- 1 tbsp all-purpose flour (9 grams)
- 1 cup milk (237 ml)
- 1/4 tsp saffron threads (.17 grams)
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
- 1
Wash & pat dry the potatoes, cut each one into thin rounds that are between 1/8 to 1/4 inch (0.5 cm) thick, place the sliced potatoes in a single layer and season with sea salt & black pepper
- 2
Add 1/2 cup (68 grams) all-purpose flour into a bowl, along with 1/2 tsp (1.15 grams) sweet smoked paprika and 1 tsp (3.28 grams) garlic powder, mix together, in a seperate bowl crack in 2 eggs, season with a little sea salt and whisk together
- 3
Heat a large fry pan with a medium heat and add in 1/3 cup (110 ml) extra virgin olive oil
- 4
While the oil is heating, coat the slices of potato, first into the flour and then into the egg wash, as you finish each one place over parchment paper
- 5
After heating the oil for 5 to 6 minutes it should be nice and hot but not smoking, add the coated slices of potato into the pan, make sure they´re all in a single layer, cook in batches, after 4 1/2 to 5 minutes flip the potatoes to fry the other side, after another 4 1/2 to 5 minutes remove the potatoes from the pan and transfer to a dish with paper towels, continue to fry your potatoes until they are all done
- 6
Add the fried potatoes in a single layer to a baking tray and into a preheated oven, 50 C - 120 F, this will keep the potatoes warm and not over-cook them
- 7
To make the creamy sauce, heat a small fry pan with a medium heat and add in 1 tablespoon (15 ml) extra virgin olive oil, after 2 minutes add in 1 shallot that´s been finely diced and mix with the olive oil, after 30 seconds add in 2 cloves garlic finely minced, after another 30 seconds add 1 tablespoon (9 grams) all-purpose flour, mix the ingredients together in a circular motion and go for about 2 minutes, then add in 1/2 cup (115 ml) milk and 1/4 tsp (.17 grams) saffron threads, continue to mix, once the milk has thickend up, add another 1/2 cup (115 ml) milk, but this time a little at a time as you continue to mix, once all the milk has been added cook for another 3 minutes as you continue to mix, then season with sea salt & black pepper and remove from the heat
- 8
Transfer the fried potatoes into a serving dish, top the potatoes off with the creamy sauce and sprinkle with freshly chopped parsley, serve at once, enjoy!