Las potato They occupy a central place in the daily diet in Spain thanks to its ability to adapt to almost any recipe. They are cheap, easy to find, and allow for multiple cooking techniques. From simple dishes to more complex preparations, this tuber has managed to remain a basic essential in homes and restaurants.
Its presence as a side dish is almost unquestionable, whether with meat, fish or vegetables. They like fried, boiled or roastedand are part of deep-rooted traditional recipes. They are also popular in the oven, especially in popular formats such as the well-known market potatoes, or as a complement to roasts, where they absorb intense flavors and are especially tasty.
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Among the baked preparations, there is a version that is less common in Spain, but widespread in France: gratin potatoes. This classic recipe was recently reinterpreted by the chef Jordi Rocafrom the restaurant El Celler de Can Roca. Through the Cosas de Casa channel, he shares homemade preparations with details typical of haute cuisine.
His advice includes using potatoes cut into very thin slices and, above all, the importance of do not wash them after cutting. Maintaining the starch is essential for the set to “harden” correctly in the oven. It also recommends Grease the pan with butter manually, a personal gesture that does not alter the final result.
Jordi Roca
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The difference lies in its so-called “magic ingredient”: vanilla seeds added to bacon. This nuance provides an unexpected and elegant aroma, although it is optional. According to the chef, this detail is part of his “secret” and brings that “chef’s touch and some tricks” that elevate a simple recipe. Once you’ve assembled the layers, all that’s left to do is bake for 55 minutes and enjoy.
