Serra d'Aitana Potatoes

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This rustic dish from the Serra d'Aitana mountain range in the Valencian Country, combines the earthy flavors of potatoes and prunes with the aromatic notes of rosemary, creating a symphony of flavors that will tantalize your taste buds. The slight saltiness enhances the overall taste profile, making it a truly satisfying and memorable culinary experience.

Ingredients:

  • 2 pounds potatoes, peeled and cut into bite-sized chunks
  • 1/2 cup dried prunes, pitted
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. In a large skillet or paella pan, heat the olive oil over medium heat. Add the potatoes and cook until golden brown and tender on all sides, about 15-20 minutes.

  2. Stir in the prunes, rosemary, salt, and pepper. Cook for an additional 5 minutes, or until the prunes are slightly softened and the flavors have melded.

  3. Serve warm and enjoy the rustic flavors of the Serra d'Aitana Potatoes.

Tips:

  • For a richer flavor, use smoked prunes.
  • If you don't have fresh rosemary, you can substitute 1 teaspoon of dried rosemary.
  • This dish can also be cooked in the oven. Preheat the oven to 400°F (200°C) and bake the potatoes and prunes for 25-30 minutes, or until the potatoes are tender.

Additional notes:

  • The Serra d'Aitana mountain range is located in the Valencian Country. It is known for its stunning scenery and rich culinary traditions.
  • This dish is a popular accompaniment to grilled meats or fish. It can also be served as a standalone vegetarian meal.

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