Patatas al cabrales

Name: Patatas al cabrales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 800 g potatoes; 1 l sunflower or olive oil; 1 tsp salt; 200 ml double cream; 50 ml whole milk; 120 g cabrales or another strong blue cheese; 0.25 tsp black pepper; 1 tbsp chives

Fried potatoes with blue cheese sauce

Patatas al cabrales: crisp fried potatoes under a creamy Asturian blue-cheese sauce

Features:Vegetarian

Cuisine:

Spanish

Cabrales is ripened in limestone caves in the Picos de Europa, and the bars of Arenas de Cabrales and Cangas de Onís pour it, melted into cream, over hot chips as a ración to share with a bottle of cider. The sauce is sharp, salty and very rich, so a little goes a long way. Most cabrales is made with animal rennet; for a strictly vegetarian dish, choose a blue cheese labelled vegetarian. Chef's tip: keep the sauce below a boil once the cheese goes in, or it splits and turns grainy.

Total time: 45 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

For the potatoes

1 ¾ lb potatoesa floury variety, peeled and cut into thick chips
4 ¼ cups sunflower or olive oilfor deep-frying
1 tsp salt

For the sauce

¾ cup double cream
3 ½ tbsp whole milk
4 oz cabrales or another strong blue cheesecrumbled
¼ tsp black pepperfreshly ground
1 tbsp chives (optional)snipped

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Method

0/5 done

Step 1: Rinse 1 ¾ lb potatoes in cold water, drain and pat them very dry with a tea towel. Wet potatoes spit in the oil and never crisp.
Step 2: Heat 4 ¼ cups sunflower or olive oil to 300°F and fry the potatoes in two batches for 6–7 minutes, until soft right through but still pale. Lift out and drain.
14 min
Step 3: Meanwhile, warm ¾ cup double cream and 3 ½ tbsp whole milk in a small pan until steaming. Lower the heat, add 4 oz cabrales or another strong blue cheese and stir until melted and smooth. Season with ¼ tsp black pepper and keep it warm on the lowest heat.
6 min
Step 4: Raise the oil to 350°F and fry the potatoes again for 3–4 minutes, until deep golden and crunchy. Drain on kitchen paper and toss with 1 tsp salt.
8 min
Step 5: Pile the potatoes on a warm platter and pour the sauce over at the last moment, adding the chives if using. A common mistake is saucing them too early: the chips go soft within minutes, so serve straight away.

Nutrition per serving

Calories: 560 kcal
Protein: 10 g
Carbs: 38 g
Fat: 41 g
Fibre: 4 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does patatas al cabrales take?: About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of potatoes?: Sweet potato, same weight (sweeter, cooks a little faster).
What can I use instead of sunflower or olive oil?: Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).

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