Wednesday, December 29, 2010

The Josefina cube potato fries: Papas Gallegas

Josefina was my step’s father’s mother. And she was from Galicia, Spain and made the most fantastic ever potato fries. She will occasionally cook me a full pot and it felt like heaven! I hope you enjoy them too.

Recipe of Galician potato fries (cubes):


• Large white, Russell or Red Potatoes (1-2 potatoes per person)

• Salt, pepper, garlic powder (or freshly mashed), paprika and olive oil

Wash potatoes very well and cut them in cubes of more or less the size of a dice. Do not peel the potatoes, the skin is the best part! (And the healthier part too). Put the cubes into a big bowl that has a lid. Put salt, pepper and a little paprika to taste on top of the potatoes. Sprinkle with a trickle of olive oil and cover the bowl with its lid – make sure it is closed tightly. Take the bowl and shake it several times until all the potato cubes are covered with oil and species. (About 30 seconds for 6 potatoes)

Heat some olive oil (or vegetable oil) in a heavy pan with a lid; do not put too much oil only enough to cover the bottom. When the oil is hot, put enough potato cubes in the pan so all cubes are touching the bottom of the pan (single layer). Cover the pan and fry the cubes for a minute or so. Stir the potatoes with a wooden spoon and close the pan again. Repeat this until the cubes are golden on all sides. Remove the cubes with a slotted spoon to drain all excess oil. Put the cubes in a serving plate covered with a paper kitchen towel to absorb the excess fat. Cook the next pan of cubes adding more olive oil if necessary. Serve immediately.

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