Potato meat

Potato meat

On this occasion we bring you a recipe that is part of the traditional gastronomy of Baena. This is the "Carnerete" or "Mojete" of potatoes, whose base is good potatoes from the countryside.

1. Peel the potatoes and cut them into not too thin slices.
2. Put extra virgin olive oil to heat up to fry the amount of potatoes we are going to make and fry the bread in thick slices. When they are toasted, drain them well and place them in the mortar or in the blender, adding some broth or water to make them soak.
3. Salt the potatoes and fry them in plenty of oil (the excess is strained and reserved for another time). The potato slices must be tender on the inside but crispy on the outside, for this the oil must be hot but not smoking.
4. Drain the fries well and set aside in a saucepan.
5. In the same frying pan, but leaving little oil, make a stir-fry with the chopped vegetables: first pepper, onion and garlic; Then, the tomato and bay leaf. When everything is very dizzy, put the paprika on, turn it just a few times with the wooden spoon and set aside.
6. Put all the sofrito (even the bay leaf) in the blender next to the fried bread that we reserve there and mash it for a few minutes with a little water or broth from the stew to make the sauce. Dip this sauce over the fried potatoes.
7. Everything together is simmered for a few minutes, with saucepan movements so that the sauce does not stick or the potatoes break.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5