Patatas revolconas

Smashed (or mashed) potatoes with garlic & smokey Spanish pimentón. A popular bar snack and one of my favorite tapas. It's easy, inexpensive and always a hit. It can also be served as a side dish or starter.

Ingredients

• 2 large potatoes, peeled & cut in 2" chunks
• 1 tablespoon Spanish pimentón (mild, hot or a mix of both)
• 1 tablespoon olive oil
• 1 or 2 cloves of garlic (cut in thin slices)
• 1 bay leaf, salt
• 1 or 2 slices thick cut bacon (or panceta), cut in chunks.

Preparation

• Boil potatoes in salted water with a bay leaf until tender (about 20 minutes).
• Meanwhile, cook bacon chunks in a frying pan or microwave until crispy.
• Drain potatoes saving 1/2 cup of the cooking water. Discard bay leaf.
• Fry garlic slices in 1 tablespoon of olive oil until golden, don't burn.
• Remove pan from heat, stir in pimentón, add potatoes & stir.
• Smash potatoes with a fork, stir in a little cooking water as needed to get the desired consistency. Check for salt, adjust.
• Serve hot in small bowls, top with the crispy bacon (or chorizo) & a drizzle of olive oil.

Note:
1. Make them as spicy as you like, using more (or less) pimentón "picante". Same thing with the garlic.
2. Crispy bacon or "torreznos" are the norm, but the revolconas in the photo were made with diced chorizo sausage, always a tasty alternative.
3. Some recipes puree the potatoes before mixing with the garlic & pimentón. I prefer the more rustic version. Your choice.
4. Another serving option is make canapes, topped with a spoonful of revolconas & bacon.

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