Hello friends and friends of Paulina Kitchen! Today we bring you a typically Spanish recipe , super easy, but not less delicious: Revolconas potatoes . These potatoes are all that is fine. A dish with few ingredients, but with a lot of flavor.
In a little while you are going to find out everything you always wanted to know about the revoloconous potatoes : why of their name , their history , the ingredients that cannot be missing and those that can add. Of course we leave you an easy recipe to make this delight and enjoy alone in those moments of selfish pleasure, which are so nice, right?
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About the revolcony potatoes
Revolconas potatoes , also known as Meneás Potatoes or Wading Potatoes , are a traditional Spanish gastronomy that is characterized by combining the creaminess of potato puree (potatoes) with the intense flavor of the bacon and paprika .
This typical Castilian kitchen is made, as we mentioned, from potatoes and bacon , generally accompanied by paprika and garlic . His name refers to the “revolcar” process, crushing potatoes to create a creamy and tasty texture .
This delicious recipe has a comforting flavor and is traditionally served as the main dish or garnish .
HOW TO MAKE REVOLCONAS POTATES
Preparing Revolconas potatoes is a simple process that requires few ingredients but a lot of culinary passion . The potatoes are cooked until they are tender and crush to stay like a soft puree. The potatoes are incorporated crispy bacon, garlic and paprika , previously sauteed in a pan and ready!
Origin and history of machaconas potatoes
Revolconas potatoes have their origin in the region of Castilla y León, in the heart of Spain. This recipe goes back to ancient times, when the potatoes were the basic food in the diet of the inhabitants of the area.
Meneás potatoes arose as an ingenious way to take advantage of the ingredients available in the field and offer a substantial and comforting dish to workers and peasants.
Today, machaconas potatoes (another of their many names) are especially popular in provinces such as Ávila, Salamanca and Zamora, where they have become a symbol of traditional Castilian cuisine.
However, its fame has spread throughout the country, and it is common to find this dish in restaurants that seek to rescue the essence of Spanish .
Traditional ingredients and some alternatives
Traditional revolcony potatoes are prepared with basic ingredients such as potatoes , bacon , paprika and garlic . However, there are some variations that add other elements to enhance their flavor .
Some recipes include chorizo , onion or even chilli , giving rise to unique and tasty combinations. It is also possible to adapt the recipe to different dietary preferences, using alternative ingredients such as Tofu instead of bacon or sweet potatoes instead of white potatoes.
5 Tips for Perfect Revolconas Potatoes
- Choose adequate potatoes : the best are flour varieties, such as the monalisa or Kennebec , since they get easily undone by having less liquid, and contribute to achieving a more creamy texture .
- Control the cooking point: it is important not to cook excess potatoes, since they could lose their ideal consistency to be crushed. Cook them until they are tender , preventing them from getting rid of.
- The paprika, a key touch: the paprika is one of the main ingredients that provides flavor and color to the revolcony potatoes. Use a good quality paprika (of the vera). The spicy degree is comfortable.
- Accompaniment and presentation: Revolconas potatoes are versatile and can be served as the main dish or as a garnish. They can be accompanied with slices of fried sausage or climbing eggs (Poché egg) to give them an extra touch of flavor.
- Condishing carefully: Keep in mind that the bacon already provides salt to the plate, so it is best to try before adding more salt. You can also add black pepper or nutmeg , to highlight flavors.
Ready, chau.
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Revolconas Potato Recipe
Yields: 4 portions
Preparation time: 30 minutes
Ingredients
- 1 kg of potatoes
- 200 g of smoked bacon
- 4 chopped garlic cloves
- 1 tablespoon of sweet paprika
- Salt and pepper to taste
- Nutmeg: 1 pinch
How to make widered potatoes step by step
- Wash the potatoes and place them with peel in a pot with water and salt. Cook them over medium heat until they are tender. (They can also be cooked without skin and cut into cubes)
- Meanwhile, cut the bacon into small pieces and fry in a pan until it is crunchy. Remove excess fat.
- Once cooked, remove the potatoes from the water and peel them. Crush them with a fork or crush them in a mortar until you get a soft texture like a puree.
- In the same pan where the bacon was cooked, add the chopped garlic and the paprika. Remove constantly for a few minutes until flavors mix.
- Add the popes crushed to the pan along with garlic and paprika. Mix all ingredients well until you get a homogeneous preparation. Serve and incorporate the pieces of crispy bacon. Salpimentar at ease (eye that the bacon is salty) enjoy!
