Patatas a la importancia (The ‘so important’ potatoes) recipe

The recipe of ‘patatas a la importancia’ has three indisputable characteristics: made from easy-to-find food and that we usually have in our kitchen, it is easy and delicious. Its curious name derives from the food added to the potatoes, that ‘give importance’ to the simple and cheap potatoes, ‘upgrading’ them. Although very typical of the northwest provinces of Palencia and León, like most cheap and simple dishes, it has spread throughout the Spanish geography. This recipe of patatas a la importancia, at present, is accompanied by other ingredients to the taste of the consumer: ham, chorizo … But alone it is still a real pleasure. Shall we begin?


  • 600 g potatoes
  • 2 eggs
  • 1 onion or scallion
  • 2 garlic cloves
  • Meat or poultry broth
  • 100 ml white wine (optional)
  • Flour
  • Extra virgin olive oil
  • Saffron
  • Salt
  • Parsley

Preparation of patatas a la importancia:

  1. Peel the potatoes and cut them into rather chunky slices, about 1 centimetre or so. Season with salt and pepper. Set aside.
  2. In a bowl, whisk the eggs, and on the other hand, add the flour in a rather large plate.
  3. Dip the potatoes in flour and then in eggs.
  4. In a frying pan with a good amount of very hot oil, fry them. When they are visibly golden, drain them and leave them in a wide tray with absorbent kitchen paper. It is important that they are not stacked so that the batter is not damaged. Set aside.
  5. Take the previous oil. Strain it so that there is no residue of flour, and in that same pan, add the oil together with the chopped onion and leave to fry lightly.
  6. On the other hand, while the onion cooks, mash the garlic adding saffron, a little parsley and wine. Set aside.
  7. When the onion becomes golden and transparent, add the mash previously created. Stir so that the ingredients to mix together and leave it to brown for a couple of minutes while the alcohol evaporates and reduces.
  8. Then add the potatoes, cover with broth and season if necessary. Let it cook for about 20 minutes over low heat. Be careful not to stick the potatoes together.

Place on a plate, sprinkle a little chopped parsley and serve. The dish should keep some of its broth.

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