One small Spanish bowl of rustic mashed potatoes folded through garlic and smoked-paprika oil, with crisp cooked bacon.
25 gBacon
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
200 gPotato
5 gGarlic
2 cupsWater
1 gSmoked Paprika
1 tspOlive oil
To tasteSalt
Place all the potato pieces in a small saucepan with the measured water and a little salt. Bring to a boil, then simmer for 15-20 minutes until very soft when pierced. Reserve 20 ml cooking water and drain the potatoes; discard the remaining boiling water.
While the potatoes cook, warm all the oil in a small nonstick pan over medium-low heat. Add the fully cooked bacon and stir for 1-2 minutes until crisp at the edges and heated through to 74°C. Lift the bacon onto a plate, leaving all the oil and released fat in the pan.
Add all the sliced garlic to the same pan and stir over low heat for about 1 minute until pale gold. Take the pan off the heat. Stir in all the paprika for 15 seconds, then immediately add the drained potatoes and the reserved 20 ml water.
Mash roughly with a fork, retaining some small potato pieces. Return to low heat and fold for 1 minute until evenly coated and hot. Scrape every bit of potato, garlic and seasoned oil into one small bowl and top with all the crisp bacon. Serve as one small potato-side portion; no bread or other food is included.