Patatas a la Importancia with Saffron and White Wine

Why You’ll Love This Recipe

• Classic Spanish comfort: golden, delicate potatoes in a fragrant saffron-garlic sauce.
• Restaurant-worthy texture with simple home-cook steps and pantry staples.
• Budget-friendly and naturally meatless; hearty enough for a main or side.
• Makes even better leftovers—the flavors deepen overnight.

Grocery List

• Produce: Yukon Gold potatoes, onion, garlic, flat-leaf parsley, lemon (optional)
• Dairy: Eggs
• Pantry: Olive oil, all-purpose flour, saffron threads, dry white wine, low-sodium stock, bay leaf, salt, black pepper

Full Ingredients

For the Potatoes

• 2 lb (900 g) Yukon Gold potatoes, peeled and sliced into 1/3-inch (8–9 mm) rounds
• 1/2 cup (65 g) all-purpose flour, for dredging
• 3 large eggs, beaten
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For Frying

• 1 1/2 cups (360 ml) olive oil (light or mild extra-virgin), for shallow frying

For the Saffron-Garlic Braise

• 3 tbsp (45 ml) olive oil (you can use some of the frying oil)
• 1 small yellow onion, finely chopped (about 1 cup/130 g)
• 4 garlic cloves, thinly sliced
• 1 tbsp (8 g) all-purpose flour
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) hot low-sodium chicken or vegetable stock
• Generous pinch saffron threads (about 1/8 tsp), crumbled between fingers
• 1 bay leaf
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper

To Finish

• 2 tbsp chopped flat-leaf parsley
• 1 tsp lemon zest and 1 tbsp lemon juice (optional but recommended)
• Flaky sea salt, to serve

Step-by-Step Instructions

Step 1: Infuse the saffron

Warm the stock until hot but not boiling. Crumble the saffron threads between your fingers and add to the hot stock. Let steep for 10 minutes; this releases color and aroma so it permeates the sauce.

Step 2: Prep and season the potatoes

Peel the potatoes and slice into even 1/3-inch (8–9 mm) rounds. Pat dry so the coating adheres. Season both sides with 1 tsp salt and 1/2 tsp pepper. Set up a dredging station: flour in one shallow bowl and beaten eggs in a second.

Step 3: Dredge and shallow-fry

In a wide skillet, heat 1/4 inch (6 mm) of olive oil to 350°F/175°C over medium heat. Working in batches, coat potato slices lightly in flour, shake off excess, then dip in egg and let extra drip back. Fry until golden, 2–3 minutes per side. Maintain oil near 350°F; adjust heat as needed. Transfer to a paper-towel-lined tray to drain. Repeat with remaining slices.

Step 4: Build the aromatic base

Pour off the frying oil, leaving 3 tbsp in the pan (or add fresh olive oil). Over medium heat, cook the onion with a pinch of salt until translucent and sweet, 5–7 minutes. Stir in the garlic for 30 seconds. Sprinkle in 1 tbsp flour and cook, stirring, for 1 minute to remove raw flour taste.

Step 5: Deglaze and add saffron stock

Pour in the white wine and simmer until reduced by half, 2–3 minutes, scraping up any browned bits. Add the saffron-infused stock, bay leaf, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a gentle simmer—aim for small, steady bubbles around ~190°F/88°C.

Step 6: Braise the potatoes until plush

Nestle the fried potato slices into the sauce in a slightly overlapping single layer. Cover and cook at a low simmer for 12–15 minutes, turning the slices once halfway through. The potatoes are done when a knife meets no resistance and the coating has absorbed some sauce.

Step 7: Finish, rest, and serve

Uncover and simmer 3–5 minutes to thicken to a light, glossy sauce that coats the potatoes. Remove the bay leaf. Stir in parsley and, if using, lemon zest and juice. Taste and adjust seasoning. Let rest 5 minutes off heat to settle, then transfer to a warm serving dish. Sprinkle with a little flaky salt and more parsley, and spoon extra sauce over the top.

Pro Tips

• Uniform slices (1/3 inch) ensure even cooking and a creamy interior without falling apart.
• Keep oil at 350°F/175°C for crisp, light frying; overcrowding drops the temperature.
• Steeping saffron in hot stock for 10 minutes extracts maximum color and aroma.
• Swirl or gently nudge the potatoes instead of stirring to keep the coating intact.
• If the sauce gets too thick, add a splash of hot stock; if too thin, simmer uncovered a few minutes more.

Variations

• With clams (a classic): Add 1 lb (450 g) scrubbed littleneck clams in Step 6 for the last 6–8 minutes. Cover until they open; discard any that do not.
• Green peas: Stir in 1/2 cup (75 g) thawed peas during the final 3 minutes for color and sweetness.
• Smoky note: Add 1/2 tsp sweet smoked paprika to the onions in Step 4 for a gentle Spanish smokiness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; the flavor deepens beautifully. Reheat gently on the stovetop over low heat, adding a splash of stock to loosen the sauce. Freezing is not recommended, as potatoes can become mealy. For make-ahead, fry the potato slices up to 1 day in advance and refrigerate; reheat them briefly in the sauce while braising.

Nutrition (per serving)

Approximate: 500 kcal; 24 g fat; 56 g carbohydrates; 5 g fiber; 11 g protein; 720 mg sodium. Values will vary based on oil absorption and seasoning.