Spanish Butler Potatoes Recipe
This tasty potato dish is very easy to make and all comes together in a single pan. Fresh herbs, shallots, garlic, and a creamy sauce make these potatoes taste so fancy, you’d expect a butler to serve it!
Spanish Butler Potatoes Recipe
Course: Main, Sides, AppetizersCuisine: Spanish, EuropeanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesIngredients
3 Yukon Gold potatoes
2 Shallots, thinly sliced
4 cloves Garlic, minced
2 cups Whole milk
1/2 Tablespoon Cornstarch
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 Tablespoon Butter
1 Tablespoon Olive oil
1/3 cup Fresh parsley, chopped
Fresh chives, chopped
Paprika
Directions
- Peel the potatoes and cut into 1/4 inch thick slices.
- In a large skillet over medium heat, melt the butter and heat up the olive oil.
- Add in sliced shallots and cook for a minute. Then add minced garlic and cook for another minute. Stir in the cornstarch, Kosher salt, and black pepper until thoroughly incorporated. Then stir in 1/3 cup of chopped parsley and cook for another minute.
- Stir in all of the milk. Let everything come to a very low simmer, and reduce heat to very low.
- Place the potato slices into the mixture, ensuring that they are fully covered by liquid. Use as many potato slices as you can fit while being submerged.
- Let everything cook for 30 minutes (uncovered). The potatoes should be tender but not falling apart. In this time, the milk will reduce and thicken some.
- Transfer potatoes to a serving platter. Lightly dust the top with some paprika. Garnish with chives.
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