10021 (New York, NY) Office delivery?

    show messages
    hide messages
    Asparagus & Artichokes Carrots Eggplant Leafy Greens Organic Vegetables Satur Farms Vegetables Tomatoes
    Avocados Celery Family Packs Lettuce Peppers Specialty Vegetables Vegetarian Entrees
    Beans & Peas Corn Fresh Herbs Local Vegetables Potatoes Spring Vegetables
    Broccoli & Cauliflower Cucumbers Fresh Juice Mushrooms Root Vegetables Sprouts & Microgreens
    Cabbage Cut Vegetables Green Salads Onions & Garlic Salad Mixes Squash & Zucchini

    from "The New Spanish Table" by Anya Von Bremzen

    The word revolconas means tumbled, or rolled over, and here it probably refers to the act of mashing up the potatoes. The dish is a specialty of Extremadura (as well as parts of Castile), where the potatoes are mixed with oil flavored with garlic and the local paprika, pimentón de la Vera. This gives the dish a rusty hue and an addictively dusky taste. Bacon or chorizo bits are sometimes mixed in as well. After being mashed, the potatoes are shaped into a cake and served as an appetizer (or a poor man's main dish), though they definitely make a welcome side dish. Smoked pimentón (paprika) is essential here.

    Serves 6


    2 pounds Yukon Gold potatoes, peeled and cut into chunks
    1 whole dried ñora pepper or ancho chile
    1 bay leaf
    Coarse salt (kosher or sea)
    About 1/2 cup fragrant extra-virgin olive oil
    1 small onion, finely chopped
    4 large garlic cloves, crushed with a garlic press
    2 to 3 teaspoons smoked sweet Spanish paprika
    Freshly ground black pepper
    Strips of roasted red pepper (optional), for garnish

    Print recipe

    1. Place the potatoes, ñora pepper, and bay leaf in a saucepan, add cold salted water to cover by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook, partially covered, until the potatoes feel completely tender when pierced with a skewer, about 20 minutes. Drain the potatoes, setting about 1/3 cup of the cooking liquid aside and discarding the ñora pepper and bay leaf.
    2. While the potatoes are cooking, heat 1/4 cup of the olive oil in a small skillet over low heat. Add the onion and cook until soft but not browned, about 7 minutes, stirring occasionally. Add the garlic and cook, stirring, for another minute. Stir in the paprika and immediately remove the skillet from the heat so that the garlic doesn't burn.
    3. Transfer the drained potatoes to a bowl and mash them coarsely with a fork or a potato ricer, gradually stirring in the onion and oil mixture, the reserved potato cooking liquid, and the remaining olive oil to taste. Season the potatoes with salt and black pepper. Mold the mashed potatoes into a round cake on a serving plate and serve hot or warm, decorated with roasted pepper strips, if desired.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Yukon Gold Potatoes - $1.49/lb
     Farm Fresh, Med
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Chile Today-Hot Tamale Dried Ancho Chiles
    This product is currently unavailable.
      FreshDirect Smoked Spanish Paprika - $3.99/ea
      FreshDirect Bay Leaves - $3.79/ea
    Optional Ingredients
    Italian Grilled Peppers - $12.99/lb
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users