Patatas+Revolconas


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3 pounds baking potatoes 1 bay leaf 1/3 cup olive oil 4 garlic cloves, peeled 1 tablespoon sweet pimenton de la vera Pinch hot pimenton ½ teaspoon salt 2 slices bacon, diced

Peel the potatoes, cut them into chunks, and transfer them to a large pot with the bay leaf. Cover with water and place the pot over medium heat. Boil until fork tenders, about 15 minutes. Drain, saving 1 cup of the cooking liquid. Mash the potatoes with a potato masher or wooden spoon, adding ½ cup of the reserved liquid. Heat the oil in a large skillet over medium heat and fry the garlic until golden, 1 to 2 minutes. Remove the garlic with a slotted spoon and transfer to a blender with the pimenton, cumin, salt and remaining ½ cup of liquid. Blend until smooth. Add the bacon to the oil in the skillet and fry, stirring, until crisped. Add the mashed potatoes to the oil in the skillet and sauté, stirring for one minute more. Pour in the garlic mixture and mash it into the potatoes. Reheat, turning the potatoes in the oil. Serve immediately.