How to Make Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Lan Lam makes host Bridget Lancaster Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine).
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Any video with Lan is a two thumbs up! By far my favorite ATK personality.
More Lan please. She is so calming to listen to.
I can't wait to try this recipe. Lan and Bridget make an awesome team, I love their little banter. They are great together, informative, fun and guaranteed to put a chuckle and a smile on anyone's face. In the words of a great Cajun man "I Gua-Ron-Tee!"
Yes they are and I love seeing Lan every time she's on cooking some fabulous recipe...🥰
A Ju-Stan Weel-son based comment.
I miss him, too. (Reminded me of my
maternal Grandfather.) Kent Rollins
refers to him as well. (Another great
cook.)
But, I'm also a big Beach Boys fan!
More Wilsons. (Well, until Mikey
"love" took over. Can anyone find
any "love" in him?)
steve
@@steveskouson9620 Thanks Steve, I agree 110%. The funny thing is Justin reminds me of my maternal grandfather too. The same way of dressing with the suspenders et al. and speaking. You're right there must be something about the Wilsons. : - )
These hosts are brilliant - clear, correct, even humorous. ATK puts the USA on the same great culinary map where France, Italy, Japan etc dwell. And Spain, too! Maybe this is apart of a worldwide reckoning. For decades, only France got the spotlight. In the 70's, Italy joined them on the stage and came into well deserved prominence. Spain's food too is sometimes deceptively simple, but quite delicious. Now we're seeing their great wines, cheeses and superb dishes capturing global attention more and more. iViva España!
"The longest ten minutes of your life". "Well there was that whole child birth thing". Laugh Out Loud. Too funny!
You are so right Bridget, seasoning the potatoes with a generous amount of salt during the cooking process makes a world of difference, I don't want to add salt after the potatoes are done and just taste that. Great, simple, delicious recipe.
These guys truly deserve more subscribers.
OMG! These look sooo delicious!! Will definitely be making this one. I'm still cracking up about the 10 minute wait! LOL! So funny! I won't give it away.
Lan is my fav! more of her!! :)
I love this chef. She explains what’s she’s using, the difference between what you should use to what you can use, what ingredients to add, their purpose in the dish, and what it brings to the food. She gives you an education in addition to the experience. If you want to learn to cook right, it’s not going to be from just a made celebrity chef personality who’s going to try and dazzle you or debase you for your lack of knowledge. You want someone who’s going to share that skill and leave you knowing the why behind all those ingredients being thrown together and how to throw them together to begin with.
I watched this on Create several times. I love Bridget's sense of humor. Lan asks "Can I pay you in potatoes?" Bridget's response - "Yes, yes you can". Great easy recipe for olive oil roasted potatoes and onions.
Lan's voice is so soothing. I want her in my podcast!
Except the studdering and weird inflections.
@@rizdalegend Studdering?
she sounds lovely
perfection of simplicity!
⭐️⭐️⭐️⭐️⭐️ These have become one of our all time favorite side dishes. Easy, can be reheated in a microwave and even cold as a potato salad. It is had to believe to believe you can get so much intense flavor out of so few ingredients. Thank you!!
this sounds like a great dish for thanksgiving. might have to try this.
Great dish, simple yet flavourful.
It is a privilege to watching this channel ... Thank you !!!
Potatoes are my comfort food. Can't wait to try this . Just love the repore between you both ....relaxing and invite.
Yum! Looks delicious 😋
Lan rocks. Get her own TH-cam channel.
I'm making fillet mignon tonight and I was just going to do plain-old, boring, steamed fingerlings, but this seems like a way better idea. Can't wait to try it!
Ooh this sounds amazing. I have to try this soon
This looks great! 👍🏼
Excellent tip about the salt.
Delicious thanks for sharing 👍
Hi, I will definitely be making that dish.
I made this and it was truly amazing. Sounds so simple, but if there’s a dish that makes potatoes shine, this is the one! Don’t be scared of the amount of salt. I used less and had to salt it on my plate later on. Follow the recipe as is and it will be a crowd pleaser!
Lan is great!
Thank you!
I am making this now!
Great segment! "There was that whole child birthing thing." LOL This is some of my favorite food, fresh, simple, no fuss!
I’ve made this several times to a fanfare of applause. I love even more that ATK highlighted this for its flavor and skill set rather than it being fully vegan.
Bridget and Lan for the win.
Lan Lam, food star!
In the PNW Blackened Salmon is a popular dish. Many chefs do it wrong and a few do well. I would like to see Lan do anything with salmon but especially interested in blackening. Thanks.
Leave it to Lan…
Making this Asap
Already made her cold pan steaks…unbelievable…other than grilling this is a game changer , so seeing this I know it’s going to be a winner…
Chuckle. Great video. Great recipe.
Cooking, AND Geography. Gotta
love it. I always use geographic
references, when I say how I like
to chop a globe-shaped vegetable.
(Which does include fruits. Kind
of an "animal, mineral, or vegetable"
comment.)
steve
I’ve made this and shared it so many times! Everyone always reacts with OMG… I now call them omg potatoes..and everyone knows what dish I’m making 😂
Can I make a double batch of this without any adjustment? Thanks.
I love potatoes
Those are amazing. Spaniard talking.
This is really yummy but what is the alternative to wine.?please
Tapas style dishes are awesome for their simplicity, and the common thread is few but top-notch ingredients.
Only if the tapas are freshly made. Never eat tapas in Spain.
@@bngr_bngr Nonsense.
@@morrismonet3554 I’ve been to Spain. Most tapa have been in those display cases for god knows how long.
@@bngr_bngr I live in Spain. Those display cases are refrigerated for raw ingredients they will cook on a gridle behind a glass wall, or for pickled olives of fish, and separated are trays of small tapas that are arriving from the kitchen on the back, constantly. This video is from my neighborhood, I've been at "Melo's" docens of times.
th-cam.com/video/zxReJB93Lfw/w-d-xo.html
Lan!!! 😍
Would these be good on the Turkey table at Thanksgiving? Nice change from mashed potatoes. Can still cover with gravy👍
They have a bit of tangyness from the wine, you should try in advance if it melds well with your version of gravy. It is the easiest side ever.
In Spain is the universal side dish for anything roasted, from fish to lamb. But we have only the jus from the roast itself, just as it comes.
We don't have a gravy, per se, some times we puree the roasted vegs on the tray with the jus. So make your own research. Cheers!.
👍
👍👍Yum!
Can you do this with sweet potatoes??
What did I miss, where did the wine sauce that was poured over after they came out of the oven the 2nd time come from?
Hey what if you leave the skins on?
What is the best wine to use in this dish? I tried chardonnay but I wasn't to impressed with the taste of the dish. Also Way to salty. I will give it another go with less salt and different wine. Any thoughts?
Can you sub the wine with anything?
Beer.
LOL
I'd probably try lemon juice and it would give it a little bit of a Greek touch minus the oregano and garlic.
It won’t be Spanish potatoes with out the wine.
Will these turn out as well if the skins are left on? Has anyone tried it?
Can I use Russet Potatoes? If I can what adjustments must be made?
Russet would fall apart to mealy mush. You want a Yukon or red.
Do they know what they’re doing with the outro? 😂
Don't find Yukon around here much, will regular russets do?
Are you in the US? If so, then you should easily find them. But any waxy potato will do, which is why Lan said that you are OK to use Yukon Golds as the variety found in Spain is not commonly found here.
@@johnhpalmer6098 Correct. And russets are not waxy.
@@morrismonet3554 I know. I almost never buy them anyway.
I’m guessing red potatoes would be a good substitute? They’re more waxy than Yukon - so even less likely to fall apart and become mashed potatoes.
There are other potatoes similar to Yukon Golds that are referred to to as "yellow-" or "gold-" fleshed potatoes. They are not actual Yukon Golds, but they have similar starch contents and can be used interchangeably. (condensed from ATK website).
I don’t drink white wine normally. Recommendations for a dry white??
For cooking, a fresh crisp white like Pino Grigio or Sauvignon Blanc are good choices. Avoid aged or oaked wines.
Merry Edwards Sauvignon Blanc, 2018. I had this the other day with dinner and it was excellent. It's pricey but really good. You actually reminded me that I need to get a few more bottles of this.
Manzanilla is great but it has slightly particular taste to it. I use it to cook.
Knew I had to make these the moment I saw Lan preparing it! Both my husband and I found the salt a bit too strong for our tastes. So when I make these again, and I will be making these again, I will put in two tsps of kosher salt instead of 3 1/2.
As for the wine, I used a Pinot Grigio, and it was perfect! ❤❤
I don't drink wine. What would you suggest?
For cooking, a fresh crisp white like Pino Grigio or Sauvignon Blanc are good choices. Avoid aged or oaked wines.
Mineral water or heavy cream
Make another recipe. This is the key ingredient for Spanish potatoes.
You won't be drinking any wine if you make this dish.
The alcohol cooks off at 350F for 20 minutes or add an alcohol free wine.
A must try. I almost always go for Russet potatoes, but I have to do this with the Yukon Gold. I can see this dish as a "side" to Chef John's slow-oven lamb shanks.
Lan is hot! And are these potatoes… delicious!
I wish you guys would do an in depth guide to cooking with wine. Where's Dan!?
What if your not a drinker what can you use instead of wine
Stock?
Cooking with wine is not drinking wine. At 350° for 20 minutes, what you have is an inimitable flavor, not an alcoholic beverage
Potatoes... ooOoOOoOOo... yeah...
So the way to make a "must watch" video is revealed
Wish you all would talk about air frying dishes.
You can't fry with air. You have been duped.
@@morrismonet3554 semantics aside, it would be nice to see some recipes using an air fryer (i.e. convection cooking)
@@lukerinderknecht2982 ATK made a whole entire cookbook for using air fryers.
@@jedimasterben I saw that, I guess I mean on the show (and the TH-cam clips that are derived from it)
@@lukerinderknecht2982 The show is about good cooking. Not fad cooking.
Why are these called "baker's potatos"?
Because not everyone had an oven at home. Many villages had a local, or even comunal, bakery.
You prepared the potatoes at home and you handed them to your locar baker that baked them with the leftover heat from the morning batches of bread making. At lunch you came back for your casserole.
In this video they have a comunal oven on a village.
th-cam.com/video/0rcaBOtOLI4/w-d-xo.html
That upper oven doesn't seem user friendly or practical.
First
good job Tyler Tranny
Sorry, but I have to have a little butter.
Too much salt....
Why would anyone make this instead of potatoes au gratin?
Lactose intolerance. Or, perhaps they enjoy variety in their dining.
No roux, no gluten, no saturated fats or cheese. If the casserole is big enough, one pot, toss ingredients, cover and roast. Faster, cheaper, indulgent and vegan.
That thumbnail makes it look like there's mold on the bottom left corner of the potatoes.
No wonder salt is the leading cause of high blood pressure.
Worth it
Home cooking..even well seasoned home cooking isn’t the problem
Lan, love your content! Can you please do a collab with Dan? Two of my favorites!