Name: Potatoes to the Rioja style with Saffron
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 Portionen
Ingredients: 4 piece large potatoes; 4 clove garlic; 1 piece spring onion; 1 hoja bay leaf; 100 gr white wine; 1 tbsp flour; 1 pinch saffron threads; 1 pinch salt; 1 pinch pepper; 1 bunch parsley; 500 ml vegetable stock; 50 ml extra virgin olive oil; 2 piece egg; 50 gr flour

Cook Time

55 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Potatoes to the Rioja style with Saffron is ready in 55 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These Rioja style potatoes with a touch of saffron are a comforting and flavorful dish, perfect for cooler days. The combination of tender potatoes with the rich and aromatic sauce is simply delicious. It is a recipe that I make often because it is very easy to prepare and everyone at home always likes it. Also, it is a very complete and nutritious vegetarian option. The key is in the saffron, which gives it a special touch and an unmatched aroma. Don't forget to have bread on hand to dip in the sauce!

Ingredients (14 ingredients)

4 piece large potatoes
4 clove garlic
1 piece spring onion
1 hoja bay leaf
100 gr white wine
1 tbsp flour
1 pinch saffron threads
1 pinch salt
1 pinch pepper
1 bunch parsley
500 ml vegetable stock
50 ml extra virgin olive oil
2 piece egg
50 gr flour

Preparation (7 steps)

Preparation of the saffron

Preheat the oven to 200°C and turn it off. Wrap the saffron threads in a piece of greaseproof paper and put them in the switched off but hot oven for a few minutes to enhance their flavor. Remove them and reserve them in a mortar with the 4 chopped garlic cloves.

Preparation of the potatoes

Peel and cut the potatoes into slices approximately one centimeter thick. Season them with salt and pepper. Pass the potatoes through flour and then through beaten egg.

Fry the potatoes

Heat abundant olive oil in a frying pan. Fry the battered potatoes until they are lightly golden. Remove them and place them on kitchen paper to remove excess oil. Reserve.

Preparation of the sauce

Thermomix® Setting

5 min/248°F/Velocidad 1 120

Pour 50 ml of extra virgin olive oil into the Thermomix glass. Add the chopped spring onion and the crushed garlic and saffron. Sauté for 5 Min./120°C/Speed 1.

300

Add the flour and wine

Thermomix® Setting

2 min/Varoma/Velocidad 1 Varoma

Add 1 tbsp of flour to the glass and cook for 2 Min./120°C/Speed 1 to remove the raw taste. Pour 100 gr of white wine and program 2 Min./Varoma/Speed 1, without the measuring cup, so that the alcohol evaporates.

120

Cook the potatoes in the sauce

Thermomix® Setting

25 min/212°F/Giro a la izquierda/Velocidad cuchara 100 Reverse

Add abundant chopped parsley, the reserved potatoes and vegetable stock (or chicken, or water) until covering the potatoes. Program 25 Min./100°C/Reverse direction/Spoon speed.

1500