Abuela's Home-Style Potatoes | A Traditional Dish Made by Grandmothers (2024)

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• 1/4cupextra virgin olive oil60 ml
• 2slicesbaguette
• 3clovesgarlic
• 3potatoes
• 1small onion
• 1green bell pepper
• 1large tomato
• 1tspsweet smoked Spanish paprika2.30 grams
• 1/2cupwhite wine120 ml
• 2 1/2cupswater600 ml
• 1bay leaf
• handfulfresh parsley
• sea salt & black pepper

1. Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil

2. Meanwhile, cut 2 slices from a baguette that are 1-inch thick (2.5 cm) and remove the skins from 3 cloves of garlic

3. After heating the olive oil for 2 minutes, add in the slices of baguette and the garlic, cook the garlic for 3 minutes and the baguette slices for 3 minutes per side or until golden fried

4. While the bread and garlic are cooking, get the rest of the ingredients ready, cut 3 medium sized potatoes (peeled & washed) into half moon shapes that are 1/4 inch (.65 cm) thick, thinly slice 1 small onion, cut 1 green bell pepper into thin strips and finely grate 1 tomato

5. Once the garlic (3 minutes cooking time) and baguette slices (6 minutes cooking time) are golden fried add into a mortar and set aside

6. Using the same pan with the same heat, add in the sliced onion and strips of green bell pepper, mix with the olive oil, after 5 minutes and the onion is translucent, add in the grated tomato and cook for 2 minutes

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7. After 2 minutes and the grated tomato has thickend up, add in the slices of potato, 1 tsp sweet smoked paprika and season with sea salt & black pepper, mix together until well combined, then add in 1/2 cup white wine and turn up the heat to a medium-high heat, cook for another 2 to 3 minutes, then add in enough water to just barely cover the ingredients, 1 bay leaf and a little sea salt, mix and bring to a boil

8. While the water is heating up, move back to the mortar with the fried garlic & bread, add in a small handful of fresh parsley and a small pinch of sea salt, using a pestle pound down until you form a paste like texture

9. Once the water comes to a boil, add the bread & garlic mixture, mix everything together, place a lid on the pan and lower the fire to a low-medium heat

10. After simmering for 23 to 25 minutes, remove the lid from the pan, the potatoes should be perfectly cooked (you can pierce them with a toothpick to ensure they are done) and there should be some liquid left in the pan, remove from the heat

11. Transfer the potatoes into a serving dish, add the remaining sauce in the pan over the potatoes and sprinkle with finely chopped parsley, enjoy!