Osuna-Style Potatoes (Patatas en Paseo)

Osuna-style potatoes, or “patatas en paseo,” is a simple, traditional recipe from Osuna, a municipality in the province of Seville, Spain. This dish is a staple in many homes, known for being incredibly budget-friendly, easy to prepare, and packed with flavor. The key ingredients—potatoes, olive oil, garlic, onions, and a handful of spices—combine to create a dish with rich textures and savory taste. The toasted bread blended into the sauce provides thickness and a delightful crunch. Whether you’re looking for a side dish or a hearty meal on its own, this recipe is an excellent option for anyone seeking comfort food with minimal effort.

Full Recipe:

Ingredients

  • Potatoes: 4-5 medium-sized, cut into half-moons
  • Onions: 2, finely chopped
  • Garlic: 4-5 cloves, sliced
  • Olive oil: Generous amount for frying and cooking
  • Salt: To taste
  • Black pepper: 1 tsp
  • Thyme: 1 tsp
  • Ground cumin: 1 tsp
  • White wine: ½ cup
  • Water: 2 cups
  • Bay leaves: 2
  • Bread: 2 slices, toasted and diced
  • Paprika or saffron: A pinch (optional, for color)
  • Colorant: ½ tsp (optional)
  • Laurel leaves: 2 (optional)

Steps on How to Make Osuna-Style Potatoes

Step 1: Fry the Potatoes

  1. Cut the potatoes: Start by cutting the potatoes into half-moon shapes. This size allows for even frying and helps them absorb the flavors of the sauce later on.
  2. Fry the potatoes: In a large skillet, heat a generous amount of olive oil over medium heat. Once the oil is hot, fry the potato slices until golden brown on all sides. This should take around 8-10 minutes. Once fried, transfer the potatoes to a plate lined with paper towels to absorb any excess oil. Set aside.

Step 2: Prepare the Sauce

  1. Sauté the garlic and onions: In a separate wide pot or large pan, heat a few tablespoons of olive oil over medium heat. Add the sliced garlic, and as soon as it begins to turn golden, add the chopped onions. Cook the onions until they become soft and golden brown, which will take around 8-10 minutes. Add a pinch of salt to help the onions release their moisture.
  2. Add the spices: Once the onions are nicely browned, sprinkle in the black pepper, thyme, and cumin. Stir to combine and allow the spices to toast for 1-2 minutes, enhancing their flavors.

Step 3: Deglaze the Pan

  1. Add the wine: Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate. The wine will deglaze the pan, picking up the caramelized bits of onion and garlic that add a deep, savory flavor to the sauce.
  2. Add the water: After the wine has reduced slightly, add the water and bay leaves. Stir to combine, and bring the mixture to a gentle simmer.

Step 4: Toast and Blend the Bread

  1. Toast the bread: In the same skillet you used to fry the potatoes, add a little more olive oil if needed and toast the slices of bread until they’re golden brown and crispy.
  2. Blend the bread into the sauce: Transfer the toasted bread into a blender or food processor, along with a ladleful of the simmering sauce. Blend until smooth, then return the mixture to the pot with the rest of the sauce. This toasted bread will act as a natural thickener for the sauce, giving it a wonderful texture.

Step 5: Simmer the Sauce

  1. Thicken the sauce: Let the sauce simmer for about 15 minutes. During this time, it will thicken thanks to the blended bread. If the sauce becomes too thick, you can add a little more water to reach your desired consistency.
  2. Adjust seasoning: Taste the sauce and adjust the seasoning as needed. If you want a bit of color, you can add a pinch of paprika or saffron.

Step 6: Combine the Potatoes and Sauce

  1. Add the fried potatoes: Gently add the fried potato slices into the sauce. Stir carefully to coat the potatoes without breaking them. Let the potatoes simmer in the sauce for another 2-3 minutes so that they can absorb the flavors.
  2. Final touch: Add a pinch of colorant or saffron to enhance the vibrant yellow color of the dish. Stir gently and allow it to simmer for a few minutes more.

Step 7: Serve

  1. Plate the dish: Once the potatoes have absorbed the sauce and everything is well combined, transfer the dish to a serving platter.
  2. Optional garnish: You can garnish with a sprinkle of freshly chopped parsley or more ground cumin for added aroma.

Nutrition Facts (per serving)

  • Calories: 350-400 kcal
  • Fat: 20-25 g
  • Carbohydrates: 40-45 g
  • Protein: 5-7 g
  • Sodium: 600-700 mg
  • Fiber: 5 g

These values may vary depending on the specific ingredients used and portion sizes.

FAQs

1. Can I use other types of potatoes?
Yes, you can use any starchy potato variety like Russets or Yukon Gold. Just make sure to fry them well to achieve a crispy outer layer.

2. What if I don’t have white wine?
If you don’t have white wine, you can substitute it with a splash of apple cider vinegar or lemon juice. The acidity is essential for balancing the richness of the olive oil and fried potatoes.

3. Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and fry the potatoes just before serving. The sauce can be stored in the fridge for up to 3 days.

Tips for Making Perfect Osuna-Style Potatoes

  1. Use long cooking oats: If you’re a fan of texture in your dishes, long-cooking oats provide the perfect contrast to the softness of the potatoes.
  2. Be mindful of the frying process: Don’t overcrowd the pan while frying the potatoes, as this can result in uneven cooking.
  3. Customize the spices: The beauty of this dish lies in its simplicity, but don’t be afraid to experiment with the spices. You can add paprika for a smoky flavor or even smoked chili powder for some heat.
  4. Add a protein: For a heartier meal, you can pair the potatoes with some grilled chicken or pork, or even add slices of chorizo to the sauce.

Storage Tips

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
  • Freezing: It’s not recommended to freeze this dish, as the potatoes can become mushy when thawed.
  • Reheating: To reheat, warm the dish gently on the stove over medium heat, adding a splash of water or stock if the sauce has thickened too much.

Conclusion

Osuna-style potatoes, or “patatas en paseo,” offer a delicious way to enjoy the humble potato in a rich, flavorful sauce. With just a handful of basic ingredients and a little time, you can create a dish that’s hearty, satisfying, and perfect for sharing with family and friends. This recipe’s simplicity, combined with the depth of flavor from the toasted bread and aromatic spices, makes it an unforgettable addition to your cooking repertoire.

Give this authentic dish from Seville a try, and enjoy the rich, comforting flavors of traditional Spanish cuisine!