Patatas risoladas is a golden, crispy, and delightfully tender potato dish thatโs a staple in Spanish home cooking. With its perfectly browned edges and fluffy centers, itโs one of those recipes that instantly elevates any mealโwhether youโre serving an elegant brunch or a cozy family dinner. This simple yet unforgettable preparation lets humble potatoes shine with just a handful of well-chosen ingredients, turning them into a side that often steals the show!
Ingredients You’ll Need
Letโs celebrate how a few simple ingredients come together to create magic: each one plays a starring role in building that signature crisp-on-the-outside, soft-on-the-inside Patatas risoladas texture and flavor. Choose each component thoughtfully, and youโll notice the difference in every bite!
- Potatoes: Waxy varieties like Yukon Gold hold their shape and yield a creamier interiorโalways cut them into even cubes for consistent cooking.
- Olive oil: Use a good quality extra virgin olive oil for rich flavor and that irresistible golden crust.
- Unsalted butter: Adds a touch of richness and helps deepen the color of your patatas risoladas.
- Garlic: Just a clove or two brings warmth and aroma without overwhelming the dish.
- Fresh parsley: A handful of chopped parsley brightens up the finished potatoes with a pop of color and freshness.
- Salt and pepper: Generously seasoning as you cook is the difference between bland potatoes and true perfection.
How to Make Patatas risoladas
Step 1: Prepare and Parboil the Potatoes
Start by peeling your potatoes (or leave the skins for a rustic touch) and cutting them into evenly sized cubes, about 1 inch each. Pop them into a large saucepan, cover with cold salted water, and bring to a gentle boil. Simmer for 5 to 7 minutesโjust until theyโre starting to soften around the edges but remain firm in the center. This step ensures your Patatas risoladas stay fluffy inside after crisping up in the pan.
Step 2: Drain and Dry Thoroughly
Once your potatoes are parboiled, drain them well and let them steam dry in the colander for a couple of minutes. Removing excess moisture is a must for those lovely golden, crackling edgesโso donโt rush this step. Dry potatoes mean crispier Patatas risoladas!
Step 3: Sautรฉ and Sizzle
In a wide, heavy-bottomed skillet, heat the olive oil and butter together over medium-high heat. Add the potatoes in a single layer (crowding the pan will steam them, so work in batches if needed!). Fry undisturbed for 3 to 4 minutes, then turn gently to expose uncooked sides, continuing until all surfaces are crisp and beautifully goldenโthis takes about 12 minutes.
Step 4: Add Garlic and Season
Reduce the heat to medium, add the finely chopped garlic, and cook for another minuteโjust enough for the aroma to bloom without letting it brown. Season with salt and pepper to taste, tossing gently to ensure each morsel is perfectly seasoned.
Step 5: Finish with Herbs and Serve Hot
Sprinkle your patatas risoladas generously with fresh parsley just before serving. Give everything a gentle toss to coat, then transfer to a warm serving bowl. If you crave a little extra brightness, add a squeeze of fresh lemon juiceโbut truly, this dish shines effortlessly as is!
How to Serve Patatas risoladas
Garnishes
Give your patatas risoladas a flourish with some extra chopped parsley, a dusting of smoked paprika, or a sprinkling of flaky sea salt right before serving. If youโre feeling adventurous, a delicate drizzle of aioli or a light shaving of Manchego cheese will indulge every guest at your table.
Side Dishes
This potato classic pairs beautifully with roasted meats, pan-seared fish, or a simple fried egg for a fabulous brunch plate. Itโs equally at home nestled alongside tapas favorites like chorizo, grilled vegetables, or a big, vibrant saladโthe perfect canvas for creativity.
Creative Ways to Present
Take your patatas risoladas presentation up a notch by serving them in individual ramekins, topped with a poached egg for a brunch twist, or arrange them in a rustic pile on a wooden board with toothpicks for casual sharing. For dinner parties, nestle the potatoes on a platter with roast chicken and scatter with extra herbs to wow your guests visually and flavour-wise.
Make Ahead and Storage
Storing Leftovers
Leftover patatas risoladas can be stored in an airtight container in the refrigerator for up to three days. Allow them to cool completely before sealing the containerโthis keeps the texture from turning soggy.
Freezing
If you want to make a batch ahead, freeze the cooked and cooled potatoes on a baking sheet in a single layer. Once frozen, transfer to a freezer bag and store for up to one month. This method prevents clumping and preserves their wonderful texture.
Reheating
To bring back the crispiness of patatas risoladas, reheat them in a hot oven (400ยฐF/200ยฐC) for about 10 minutes, turning halfway through. Avoid microwaving if possible, as this can make them soft rather than golden and crunchy.
FAQs
What potatoes are best for patatas risoladas?
Waxy potatoes like Yukon Gold or red potatoes are ideal, as they hold their shape well and remain creamy inside when crisped. Starchy potatoes, like russets, may break apart more easily but will still taste delicious!
Can I add other herbs or spices?
Absolutely! Patatas risoladas are a wonderful base for experimentationโtry adding smoked paprika, thyme, or rosemary while sautรฉing for extra flavor. Just remember to add delicate herbs like parsley at the very end.
Can I make Patatas risoladas without butter?
Yes, you can use only olive oil if you prefer, especially for a dairy-free version. The butter adds depth and richness, but a good quality olive oil alone still delivers fantastic results.
Should I peel the potatoes?
Peeling gives a more traditional look and a smoother texture, but leaving the skins on adds a rustic feel and loads of extra flavor and nutrients. Itโs entirely up to your preference!
How do I make sure my patatas risoladas are really crispy?
Two important tips: make sure your potatoes are thoroughly dried after boiling, and avoid crowding the pan when sautรฉing. Give them space, and let each side get golden before turningโtheyโll reward you with delicious crispness!
Final Thoughts
I hope youโre as excited as I am to make Patatas risoladas a regular guest at your table. This simple yet vibrant dish is always a crowd-pleaser, and I promise, after just one bite, youโll know why I cherish it so much. Gather your favorite people and serve up a heaping platter of Patatas risoladasโthey never disappoint!
Print
Patatas risoladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Description
Patatas risoladas are a delightful Spanish dish of crispy fried potatoes seasoned with fragrant herbs and spices. These potatoes are a perfect side dish or tapas option for any occasion.
Ingredients
Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
Seasoning:
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Oil for frying
Instructions
- Prepare Potatoes: Rinse the cubed potatoes under cold water to remove excess starch. Pat dry with a clean kitchen towel.
- Season Potatoes: In a bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss the potatoes in the seasoning until evenly coated.
- Fry Potatoes: Heat oil in a large skillet over medium-high heat. Fry the seasoned potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
- Serve: Sprinkle with additional salt if needed and serve hot as a delicious side dish or tapas.
Notes
- For extra flavor, you can sprinkle the finished potatoes with chopped fresh parsley or grated Parmesan cheese.
- Make sure the oil is hot enough before frying to ensure crispy potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
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