It doesn't matter what gourmet and exquisite things that we put in the kitchen. When it comes down to it, few things are tastier and better than some good traditional potatoes, well cooked and addictive. The fried ones are good, but this recipe for 'potatoes a la importance' from Grandma Felisa with egg, garlic and parsley is unbeatable.
The most popular potatoes in Castilian gastronomy are a garnish, but they are so tasty that they will become the stars of any dish. To prepare them, we need:
- Big potatoes.
- Salt to taste.
- Two eggs.
- Wheat flour.
- Oil for frying.
- Three cloves of garlic.
- Parsley to taste.
- Rustic bread.
- Half an onion.
- Half a glass of cognac.
- Two bay leaves.
- Water.
How to make potatoes to importance
We start by peeling and cutting the potatoes into very thick slices, salt them and let them rest for 5 or 10 minutes, so that they release the water. Afterwards, we dry them with kitchen paper to soak them well.
Next, we beat two eggs in a deep plate. We coat each potato slice in flour, then soak it in the beaten egg and fry it in oil until golden on the outside. Don't worry about the inside being raw, that will be cooked later. Now we're just going to create a crispy crust.
While the potatoes are frying, crush the garlic cloves with parsley and a slice of previously fried rustic bread in a mortar. When it is a homogeneous paste, we add water so that it mixes well. Then, when the potatoes are golden, take them out and set aside.
Chop half the onion and sauté it over low heat in the oil used to fry the potatoes, straining it to remove any previous remains. When it is soft and transparent, add the glass of cognac and half a glass of water. Mix everything and add the remaining beaten egg with a little water, stirring constantly. When the sauce begins to thicken, add the garlic mixture and bay leaves.
We let the sauce heat up until it starts to boil, so that the alcohol evaporates. Next we add another glass of water, adjust the salt and pour it all into the potato casserole. Cover to cook for about 20 minutes over medium heat. When the potatoes are tender and can be pierced with a fork, they are ready to serve.
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