Baked potatoes for a perfect accompaniment

Have you seen what a delicious potato? Crispy and toasted on the outside and soft on the inside, with all the flavor of fried garlic, onion and green pepper. Well these are the famous bakery potatoes, so frequent in all Spanish gastronomy as accompaniment to meat or fish roast dishes. Even at home, we really like to accompany them with fried egg, chorizo ​​and blood sausage.

The only downside to this dish is that we must prepare it at the moment, because then the potatoes once cold and reheated are not so good. Of course, we can leave everything cut and ready to fry at the last moment. If we do this, the potatoes must be kept submerged in water so that they do not rust and then drain very well before frying.

We can also leave them very early in the frying and finish them in the oven with the roast that we are doing (meat or fish). In any case, the key to good baked potatoes is not to be in a hurry.

Baked potatoes for a perfect accompaniment

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Bakery potatoes, a very traditional companion for our best meat, fish and egg dishes.

• Irene Arcas

• Kitchen: Spanish, International
• Calories: 375
• Rations: 4

• Preparation time: 15M
• Cooking time: 15M
• Total time: 30M

Ingredients

• 3 medium potatoes
• 1 green pepper
• 6 unpeeled garlic cloves
• 1 cebolla
• olive oil for frying
• shawl

Preparation

1. We cut the onion into thin rings. We booked.

2. Cut the green pepper into pieces about 2-3 cm wide.

3. We give the garlic a little blow with the edge of the knife to click it slightly and give off more aroma, but without breaking.

4. We peel the potatoes and cut them into thin slices (as for an omelette).

5. Mix the potatoes, onion and pepper in a large bowl. We add salt to taste.

6. We put plenty of oil in a very wide frying pan (so that the potatoes are covered with the oil) and heat.

7. First we add the garlic to slightly aromatize the oil and after 2 minutes we add the rest of the ingredients.

8. Cook over medium-low heat for 15-20 minutes, turning every 5 minutes until they are tender and golden.

9. We take it directly to a source, draining the oil very well.