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Potato
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Spanish/Portuguese
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Saveur (6)
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Fry (3)
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08/29/2010
Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce)
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Issue #132
12/02/2005
Potatoes Stewed with Paprika and Chorizo
In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce.
Issue #75
08/30/2005
French Fries
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
Issue #59
03/14/2002
Patatas Fritas
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Issue #21
03/22/2007
Potatoes Roasted with Saffron
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes.
Issue #6
05/23/2011
Bernardette’s Cod Salad
After it was founded in 1893, the Noriega Hotel quickly became the center of Bakersfield, California's lively Basque community. One of the regulars' favorite dishes is a zingy cod salad, served on family-style along with other Basque delicacies like pickled tongue and rabbit stew.
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