Patagonian potatoes

5 Jul

patagonian potatoes

When I was looking for Argentinian potato dishes to accompany the lomo asado, this recipe from Argentinian chef Francis Mallman kept coming up. Essentially it’s a quick-cooked potato galette that serves as a base for the grilled meat.

Patagonian potatoes
(serves 4)

  • 4 medium potatoes (I used Charlottes, which are a salad potato)
  • 4 tsp butter
  • Maldon salt
  1. Turn the oven onto warm.
  2. Thinly slice the potatoes, using a mandolin if you have one, keeping each potato’s slices in a separate pile.
  3. Heat a small cast iron frying pan to medium high.
  4. Melt 1 tsp of butter, then starting from the middle, quickly spread the potato in overlapping slices across the bottom of the pan.
  5. Cook for five minutes, pressing occasionally with a spatula to help it stick together.
  6. Carefully turn the slices over as a whole, and brown the other side for another five minutes.
  7. Sprinkle with salt, then transfer the potatoes to a baking sheet and keep warm, while you make three more servings.

Family score: 9.5 out of 10

One Response to “Patagonian potatoes”

  1. Anonymous November 28, 2016 at 2:03 am #

    this recipe was very helpful

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