Catalan Potatoes

The belly rules the mind. ~Spanish Proverb

Spanish Potatoes Aborregas (shepherd's potatoes) are similar and adds 1 ½ teaspoons pimentón (smoked Spanish paprika). Catalan cuisine is a Mediterranean cuisine from Catalonia, Spain. Barcelona is the second largest city in Spain and the capital of Catalonia.

4-6 Yukon Gold potatoes

¼ Cup salt pork

½ Cup sliced Spanish onions or shallots

½ Cup green onions, chopped (optional)

2 Cloves minced garlic

2 Tablespoons olive oil

1 Sprig fresh chopped thyme

1 Teaspoon summer savory (optional)

2 Sprigs flesh chopped rosemary

Handful freshly chopped parsley

1 ½ teaspoons pimentón (smoked Spanish paprika) as in Aborregas Spanish Potatoes

Add aji Ancho and aji Amarillo chili powder to taste

Add a handful of cherry tomatoes (optional)

Boil potatoes in their skins until near fork tender. Drain and cool potatoes. Slice potatoes 3/8 inch thick and set aside.

Cut salt pork into 1 inch by ¼ inch bits and place in 4 cups of cold water and bring to a simmer, continue simmer another 5 minutes. Drain, pat dry.  Sauté salt pork in olive oil (and optional paprika) until they just begin to brown.

Add sliced onions (or shallots) and cover until tender. Add garlic, salt and pepper and potatoes. Toss and turn these as they cook. Add thyme and rosemary and other seasonings Cover and cook over moderate heat for 10 minutes. Toss and turn allow the potatoes to brown lightly. Correct the seasoning with salt and pepper. Garnish with a handful of freshly chopped parsley.