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| Not going to win any beauty prize, but it's easy comfort food |
Most recipes I've seen bake for a long time (hot, expensive), some cook in the microwave (won't get crisp), others on stovetop in copious oil, and most finish with a splash of wine then baked hot and uncovered. Teresa Barrenechea's is very simple, one step, but covered at very high heat to cook and crisp -- 500F for 30 minutes, covered the whole time, no wine. They all start by slicing the potatoes and onions, then adding seasonings and oil. This chef's video shows the technique and this page has ingredients and instructions. This recipe cooks everything covered in a microwave for 10-11 minutes, but there's no way it can get crusty and crunchy. Spain on a Fork has a recipe and video, and I've found his others to come out well. La Tienda has a simple one, like Barrenechea's, but with a final uncovered browning stage.
I don't want to crank the oven for over an hour, so I first cook in the microwave, then brown in a hot oven.
This serves two as a side dish.
2 medium Potatoes, peeled, sliced thin
1/2 medium Onion, peeled, slice thin
bunch Parsley, chopped
to taste Salt
to taste Pepper
60 ml Olive Oil (more as needed)
60 ml White Wine (amount not critical)
In a microwave-safe bowl, toss the sliced Potatoes and Onions with the Parsley, Salt, Pepper, and Olive Oil to coat well.
Cover tightly with film and poke a small hole for steam.
Microwave on high for 10 minutes until the potatoes are just tender.
Preheat oven to 200C convection (if possible).
Transfer everything to a small baking sheet.
Bake on the top shelf until the wine's boiled off and the potatoes are browned and a bit crunchy.
Serve.
