Punched potatoes, a great accompaniment

punched potatoes

Are you looking for a simple but successful recipe? Are punched potatoes They meet both requirements and become a delicious accompaniment for both meat and fish. Don't you want to try them already? If you start preparing them now, it will not take you more than 30 minutes to have them ready.

The first step to prepare these potatoes is to cook them, although this is not the most important step. And it is that the key to this dish is both in the browning of the potatoes and in the spices, that combined with the oil give it flavor. Can you guess which spices I have already used? Paprika, of course, but also rosemary and thyme.

You can brown them to give them that crunchy point in a frying pan or griddle, but also in the oven, you decide! To me it seems easier and faster to use one of the first ones, but if you have the oven on to cook another dish, why not take advantage of the heat? Try them! Combine them with a pork tenderloin or some green beans.

The recipe

Punched potatoes, a great accompaniment
These punched potatoes are a great accompaniment to meat and fish and can take on different flavors depending on the species you use.
Recipe type: Aperitif
Rations: 2
Preparation time: 
Cooking time: 
Total time: 
  • 4 medium potatoes
  • 35 ml. of extra virgin olive oil
  • ⅓ teaspoon dried rosemary
  • ⅓ teaspoon dried thyme
  • ½ teaspoon sweet paprika
  • ⅓ teaspoon hot paprika
  • Salt to taste
  • Ground black pepper to taste
  1. We heat water with salt in a pot and when it starts to boil we cook the potatoes until they are tender or you can pierce them without resistance with a skewer stick or similar.
  2. Once done, we drain them and we let temper for a few minutes.
  3. Then we cut them in half and we crush them with the palm hand in hand.
  4. Mix the rest of the ingredients in a bowl and reserve.
  5. Next, we heat a non-stick frying pan or griddle, lightly greasing them with oil. Place the potatoes on top, skin side down. brush with the mixture of spices and oil.
  6. We brown the potatoes until the skin is crispy and we turn to brown it now on the other side, brushing them again.
  7. We serve freshly made to accompany meat, fish or roasted vegetables.

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