Patatas Meneás
Paprika Mashed Potatoes with Pancetta
Patatas meneás, also known
as patatas revolconas is a Leonese of potatoes mashed with olive oil, seasoned with two types of paprika and served with pancetta strips. I've made mashed potatoes in many ways, but this was a completely new take for me
and all in all, I liked it. The crispy, smoky pancetta was perfectly balanced against the herbaceous softness of the mashed potatoes. I served it as a side for lamb chops, but it would work with any other strong-flavored meat
The recipe didn't specify what type of potatoes to use, though experts often recommend Yukon golds or russets. I went for gold potatoes, as these don't require peeling. A pound was about 3 potatoes. The recipe also calls for
pancetta strips - I used diced pancetta instead, as I didn't look at the instructions carefully. It worked perfectly well.
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Paprika Mashed Potatoes with Pancetta
Ingredients
- 1 lb potatoes
- salt to taste
- 1 bay leaf
- 4 oz pancetta, cut into strips
- ground pepper to taste
- 2 Tbsp olive oil
- 1 Tbsp sweet paprika
- 1 Tbsp hot paprika
Directions
Peel potatoes, if needed. Bring a pot of salted water to boil over high heat. Add the potatoes and the bay leaf and cook until soft, about 40 minutes. Drain and keep warm.
Meanwhile, heat a saute pan over medium-high heat. Add the pancetta, season with salt and pepper to taste, and cook until golden and crunchy. Drain.
Cut potatoes into fourths and place in a bowl. Add the olive oil and the sweet and hot paprikas. Mash the potatoes and mix until well combined. Taste and adjust salt as necessary (bearing in mind the pancetta will add saltiness)
Serve mashed potatoes with the fried pancetta on top.
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Adapted from a recipe at Turismo de León
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