REVOLCONAS POTATOES WITH CRISPY TORREZNOS – Spanish Comfort Food

Revolconas Potatoes with Torreznos – Spanish Comfort Food at Its Best!
Straight from Castile-León, this is a dish where creamy, smoky paprika potatoes meet crispy, golden pork belly (torreznos). A humble, rustic recipe that bursts with flavor and texture — perfect for a tapas night, family meal, or a taste of authentic Spain in your own kitchen.
In Spain, torreznos are made from cured bacon or panceta curada, fried until the rind forms irresistible, bubbly crispness. Served over patatas revolconas, the contrast is pure magic: soft, velvety potatoes infused with garlic and paprika topped with crunchy, juicy pork.
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📜 Full Recipe
Revolconas Potatoes with Torreznos
Time to Prepare: 5 minutes
Cook Time: 45–50 minutes
Servings: 6
Prepared by: The Spanish Kitchen
Ingredients:
• 6 potatoes
• 300 g cured bacon
• 2 cloves garlic
• 1 ½ tsp sweet paprika
• ½ tsp hot paprika
• Extra virgin olive oil
• Fresh thyme or parsley
Instructions:
1. Cook the washed, whole potatoes with skins on for 35–40 minutes or until soft. Let cool slightly, peel, and mash with a fork.
2. Heat olive oil in a frying pan, fry the chopped garlic, remove from heat, and stir in the paprika. Mix this with the mashed potatoes until smooth and creamy.
3. For the torreznos: place them skin side down in a pan with very little oil over low heat. Cook for approximately 25 minutes until the skin puffs and crisps.
4. Cut torreznos into cubes. Fry them a second time in olive oil until golden and crunchy. Drain.
5. Serve the potatoes topped with crispy torreznos, garnished with thyme or parsley.
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💡 Why You’ll Love This Recipe:
✅ Authentic Spanish flavors
✅ Two textures in perfect harmony
✅ Rustic, easy, and satisfying
✅ Perfect for tapas or a hearty main
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