Ingredients

• 2 large starchy potatoes, peeled and sliced into ½-inch (1cm) rounds
• 1 small onion, finely chopped
• 2-3 cloves garlic, finely chopped
• 2 eggs, beaten
• ½ cup – 110g plain flour
• ½ tsp saffron threads, bloomed in warm stock
• 1 tsp sweet paprika
• 3 cups – 750ml chicken or vegetable stock
• ½ cup – 120ml dry white wine
• 5 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Steps

• Step 1

  Lightly season the potato slices with salt. Dredge each slice in flour, then dip into the beaten egg.

• Step 2

  In a large frying pan over medium heat, heat olive oil. Fry the potato slices until golden brown on both sides, then transfer to a plate lined with paper towels.

• Step 3

  In the same pan, add a touch more olive oil if needed. Sweat the onion until soft, then add garlic and cook for 30 seconds. Add white wine and reduce by half. Stir in paprika then, add the bloomed saffron, allow to simmer for 1 minute, then add the stock and bring to a simmer. Season with salt and pepper.

• Step 4

  Return the fried potatoes to the pan and spoon over the stock mixture so they’re mostly covered. Simmer gently over low heat for 20–25 minutes, or until the potatoes are tender and the sauce has slightly thickened. Add chopped parsley. Let it sit off the heat for a few minutes before serving to allow the flavours to settle.

Little Tips

Let it rest for 5–10 minutes off the heat before serving — this deepens the flavour and thickens the sauce naturally.

Use Yukon Gold or Dutch Cream for the perfect starchy texture that holds shape but goes creamy inside.