Description
Patatas risoladas are a classic Spanish side dish featuring golden, crispy potatoes that are first sautéed and then finished in the oven for a light, fluffy interior and perfectly crisp edges. This simple, flavorful recipe makes an impressive accompaniment for everything from roast meats to eggs, and works beautifully in tapas spreads.
Ingredients
Units
Scale
For the Potatoes
- 1 1/2 pounds (about 700g) waxy potatoes (such as Yukon Gold or fingerlings)
- 1 teaspoon kosher salt, plus more for water
For Cooking
- 3 tablespoons olive oil or unsalted butter
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prep the Potatoes: Peel the potatoes (if desired) and cut them into evenly sized cubes, about 1 inch. Place the potatoes in a bowl of cold water to remove excess starch while you prepare the rest of the ingredients.
- Parboil the Potatoes: Bring a large pot of salted water to a boil. Drain and add the potatoes to the boiling water. Cook for about 5–7 minutes, or until just tender but not falling apart. Drain the potatoes in a colander and allow them to steam dry for a few minutes.
- Sauté the Potatoes: In a large oven-safe skillet, heat the olive oil or butter over medium-high heat. Add the potatoes in a single layer. Season with salt and pepper. Sauté, turning occasionally, for about 8–10 minutes until the surfaces are golden and crisp.
- Finish in the Oven: Preheat the oven to 400°F (200°C). Transfer the skillet (or move potatoes to a baking sheet if skillet is not oven-safe) to the oven and roast for an additional 12–15 minutes, tossing once halfway through, until the potatoes are crisp and fully cooked inside.
- Serve: Sprinkle with fresh parsley, if using. Serve immediately while hot as a side dish or part of a tapas spread.
Notes
- Choose waxy potatoes for the best texture; they hold their shape well when sautéed and roasted.
- For extra crispness, let potatoes steam dry after boiling before sautéing.
- If you want to add more flavor, try adding a clove of garlic or a sprig of fresh rosemary to the skillet while sautéing.
- This dish is best served fresh, but leftovers can be reheated in a hot oven to regain crispness.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 190
- Sugar: 2g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
