Smoky Patatas Revolconas with Crispy Torreznos

Why You’ll Love This Recipe

• Authentic Spanish comfort food: smoky, garlicky potatoes with crunchy, salty torreznos.
• Restaurant-level texture at home: double-cooked pork belly for shattering-crisp skin.
• Big flavor, simple ingredients: paprika, garlic, and great olive oil do the heavy lifting.
• Make-ahead friendly: render pork belly in advance, crisp right before serving.

Grocery List

• Produce: Potatoes, garlic, flat-leaf parsley (optional), bay leaf
• Dairy: None
• Pantry: Skin-on pork belly, extra-virgin olive oil, neutral frying oil, sweet and hot smoked Spanish paprika (pimentón), sherry vinegar, kosher salt, flaky sea salt

Full Ingredients

Torreznos (Crispy Pork Belly)

• 1 lb (450 g) skin-on pork belly, rind scored in 1/2-inch (1.5 cm) intervals
• 2 cups (480 ml) neutral oil (sunflower, canola, or vegetable), for frying
• 1 tsp kosher salt, plus more to finish
• 1/4 tsp baking soda (optional, helps blister the skin)

Potatoes

• 2 lb (900 g) starchy potatoes (Russet or Yukon Gold), peeled and cut into 1 1/2-inch chunks
• 1 bay leaf
• 1 tbsp kosher salt (for the cooking water)
• 3/4 to 1 cup (180 to 240 ml) reserved potato cooking water, hot

Paprika–Garlic Oil

• 6 tbsp (90 ml) extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 tsp sweet smoked Spanish paprika (pimentón dulce)
• 1 tsp hot smoked Spanish paprika (pimentón picante), or 1/2 tsp hot paprika plus a pinch of cayenne
• 1 tsp sherry vinegar

To Finish

• Flaky sea salt, to taste
• Extra smoked paprika, for dusting
• Chopped flat-leaf parsley (optional)

Step-by-Step Instructions

Step 1: Prep and dry the pork belly

Pat the pork belly very dry. Score the rind in parallel lines about 1/2 inch (1.5 cm) apart, cutting just through the skin but not deep into the fat. Season lightly with 1 tsp kosher salt. For maximum crackle, rub the skin with 1/4 tsp baking soda (optional) and refrigerate uncovered for 1 hour or up to overnight to dry the rind.

Step 2: Slow-render the pork belly

Cut the belly into 1/2-inch (1.5 cm) batons. Place them skin-side down in a wide skillet or saucepan and add neutral oil to cover. Set over medium-low heat and bring the oil to 250°F/120°C. Cook 30–40 minutes, maintaining 240–260°F/115–125°C, until much of the fat has rendered, the meat is cooked through, and the skin is firm and lightly golden. Transfer pieces to a rack to drain. Let the oil heat for the next step.

Step 3: Fry hot for shattering-crisp torreznos

Increase the oil temperature to 375°F/190°C. Carefully return the pork belly, skin-side down, and fry 60–90 seconds until the rind blisters and turns deep golden. Flip for 10–15 seconds more if needed. Drain on a rack, sprinkle with a little salt, and keep warm in a 200°F/95°C oven while you finish the potatoes.

Step 4: Simmer the potatoes

Place the potato chunks in a pot, cover with cold water by 1 inch (2.5 cm), add 1 tbsp kosher salt and the bay leaf. Bring to a boil, then simmer gently until the potatoes are completely tender when pierced, 15–18 minutes. Reserve 1 cup (240 ml) of the hot cooking water, then drain and discard the bay leaf.

Step 5: Make the paprika–garlic oil

In a small skillet, warm the olive oil over medium-low heat. Add the sliced garlic and cook, stirring, until the slices turn pale golden and just crisp at the edges, about 2–3 minutes. Immediately lift out the garlic chips with a spoon and set aside. Take the pan off the heat and whisk in the sweet and hot smoked paprikas; they should bloom in the residual heat without darkening. Stir in the sherry vinegar and 2 tbsp of the hot potato water to start the emulsion.

Step 6: Mash and emulsify the potatoes

Mash the drained potatoes with a masher or press through a ricer for a smoother texture. Pour in the hot paprika–garlic oil, stirring vigorously. Add reserved potato water a splash at a time (usually 3/4 cup total) until the mash is glossy, creamy, and spreadable but still holds peaks. Taste and adjust salt.

Step 7: Plate and finish

Spoon the potatoes into warm shallow bowls or a terracotta cazuela. Nestle the torreznos on top and scatter over the reserved garlic chips. Dust lightly with extra smoked paprika and finish with a pinch of flaky sea salt and parsley if using. Serve immediately while the pork rind is at peak crispness.

Pro Tips

• For glass-like crackling, dry the pork rind uncovered in the fridge for 12–24 hours before cooking.
• Keep paprika away from direct high heat; bloom it off the burner to avoid bitterness.
• Use potato cooking water, not dairy, for authentic flavor and a silky emulsion.
• Fry torreznos right before serving; even 10 minutes of steam will soften the crackling.
• No thermometer? A breadcrumb should gently sizzle at 250°F/120°C and brown rapidly at 375°F/190°C.

Variations

• Chorizo Revolconas: Swap torreznos for 6 oz (170 g) sliced Spanish chorizo; sauté until crisp. Use the chorizo-fat to bloom the paprika.
• Vegetarian Crunch: Crisp thick slices of king oyster mushroom caps in olive oil until deeply golden; season well and use as the crunchy topper.
• Extra Smoky: Stir 1 tsp of the chorizo-style paprika oil or a splash of the torreznos frying fat into the mash for a deeper, campfire smokiness.

Storage & Make-Ahead

Render the pork belly (Step 2) up to 3 days ahead; refrigerate the batons and re-crisp at 375°F/190°C for 60–90 seconds before serving. The mashed potatoes are best fresh but can be cooled, covered, and refrigerated for up to 3 days; reheat gently with a splash of hot water and a little olive oil, stirring until smooth. Torreznos are crispest the day they are made; to refresh, warm on a rack in a 375°F/190°C oven for 6–8 minutes.

Nutrition (per serving)

Approximate values: 820 calories; 51 g fat; 60 g carbohydrates; 22 g protein; 5 g fiber; 1170 mg sodium. Actual values will vary based on pork belly fat rendered and salt used.