You are going to cook? With a garnish based on potatoes you will get a tasty and above all inexpensive accompaniment. Use them both in main dishes and for starters and you will make sure that everyone eats. Now, it is easy to get tired of always doing them the same. At MERCA2 we propose a quick, cheap and delicious recipe to present this accompaniment: butler potatoes . Yes, Karlos Arguiñano has made them famous , but we show you the traditional recipe so that you can accompany meats or fish with some tender, creamy potatoes without spending too much time. Only the one of the dish they accompany!
Potatoes are one of the most common tubers and are thought of in kitchens as an accompaniment to meat, fish or stews . Although we are the only ones. Thus, for example, in Spain there is little tradition of eating sweet potato but in South America it is one of the healthiest substitutes for potatoes. Other products such as carrot or pumpkin, which is now a seasonal food, are also versatile to make all kinds of accompaniments. In fact, this recipe for butler potatoes that we share with you today can be made with almost any of the foods mentioned. Shall we start?
INGREDIENTS FOR THE BUTLER POTATO RECIPE
In any recipe with potatoes, you have to be careful with the indications of quantities, because everything will depend on the size of the potatoes (and the hunger of the diners or the amount of accompaniment they bring). Of course, the most important thing to nail the butler potato recipe is to have quality potatoes. In this recipe, in addition to the potatoes, other inexpensive ingredients such as milk or onion are used. Keep in mind that if you are lactose intolerant or do not consume foods of animal origin, you will have to substitute dairy for vegetable foods (yes, there is vegan butter).
That said, let’s go on to list the ingredients and the quantities that will be necessary to make the butler potatoes for four people:
- 600 g of potatoes
- 1 onion
- 300 ml of milk
- 80 g of butter
- A monojo of parsley
- salt and black pepper
HOW TO MAKE THE BUTLER POTATO BASE
The butler potato recipe is relatively easy, and although it is not immediate, it will not take you more than 40 minutes. Just enough time to bake the fish or make some meat to the iron. The sofrito or base sauce of the potatoes is what makes them so creamy and juicy. That is why you have to do it with great patience. First, cut the onion into julienne strips, finely chopped . When it is all the amount you want to put, you melt the butter in the pan and add it. The fire has to be very weak so that the butter does not burn or the onion is fried. We have to get it poche.
When it is transparent and has released its juice, add the fresh parsley (very important) chopped. Without raising the heat, we wait for it to change color to add the milk and add salt and pepper. Raise the heat a little for a first chup-chup.
PREPARE THE POTATOES
While the onion is poached, peel and wash the potatoes. In this recipe for butler potatoes they must be cut into slices of no more than 1 centimeter thick so that They are done well in the subsequent cooking time. If you make them thinner, you will have to watch how long you keep them cooking, because you run the risk of them being poached: they have to be soft and juicy on the inside, and golden brown and crispy on the outside. For this it is also important not to add salt. It is a common mistake both when we make them fried and in this traditional recipe. How is the proper process to make these butler-style potatoes? Keep reading and we’ll tell you the secret to make them perfect.
THIS IS HOW POTATOES ARE MADE SO THEY ARE PERFECT
When we have achieved that the milk and the onion with the parsley begin to thicken (after reaching almost boiling), it is the ideal moment to introduce the potatoes, remember, cut into slices. Always over low heat, we let them make some 20 minutes, with the lid on. Halfway through cooking it is good to turn them over, being careful not to burn yourself. Do not forget to move them from time to time and watch if they run out of liquid: the potato releases starch and this acts as a ‘thickener’ and therefore ‘sucks’ part of the juice. If they start to run dry, add milk little by little, always stirring each time. When it’s soft, turn up the heat for two minutes to finish cooking.
They are served hot, with the creamy onion sauce on top, coating the potato well, either for meat or fish. It is a very light sauce, whose ingredients go well with both main ones, so don’t be obsessed with not touching each other.
TIPS FOR EMBROIDERING THE RECIPE
Finally, we collected some tips from expert cooks to get the perfect butler potato recipe. The most important, adapt the cooking time of the potato to the type of tuber (it does not take the same time to cook than to fry). Try, when you move the potatoes, check with the tip of the knife if it is soft or not.
Although it is a dish for the moment, which you can even put as tapas for a starter , another option is to leave them made the day before . The potato takes more of the sauce and since it is not fried, it does not soften too much. To serve it, here you should give it a quick boil in a little more milk and that’s it.