Side Servings

Patatas al Cabrales

4
Easy
15 minutes
20 minutes

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Ingredients

Method
  • 1/4 cup dry white wine
  • 1 T shallots, finely chopped
  • 2 cups demi-glace sauce
  • 1 ¾ cups heavy cream
  • 120 g blue cheese, crumbled into small pieces
  • For the potatoes:

  • 2 cups Extra-virgin olive oil
  • 450 g potatoes, peeled and cut into 2,5 cm cubes
  • Salt
  • Chives, chopped, for serving

Heat the wine in a saucepan over a medium heat, add the shallots and cook until the wine is reduced by half, about 2 minutes. Increase the heat, add the demi-glace and bring to a boil. Reduce the heat to medium-low and allow the demi-glace to simmer and reduce by one third, about 5 minutes

Add ½ the crumbled Cabrales and stir until the cheese has melted. Stir in the cream and simmer until the sauce becomes thick and coats the back of a spoon, about 3 minutes.

Pour the sauce into a blender and purée. Strain the puréed sauce back into the saucepan through a fine-mesh sieve and keep warm.

To make the potatoes, pour the olive oil into a deep saucepan and heat to 130°C. Working in batches, place the potatoes in the oil and poach until soft, about 8 to 10 minutes. The potatoes won’t change colour but will soften all the way through.

Test for softness by inserting a toothpick: if it comes out easily, the potatoes are done. Remove them from the pan and drain on kitchen paper.

Increase the temperature of the olive oil to 180°C. Fry the potatoes in batches fry crisp and brown, about 6 minutes. Drain the potatoes on kitchen paper and sprinkle with salt to taste.

Place the potatoes on a serving dish and spoon over the Cabrales sauce. Garnish with chives.

Cook’s note: This is one of the most traditional Spanish tapas.

Monche Muller

Recipe by: Monche Muller

Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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