There are dishes that are not forgotten. Flavors that take us straight to a village house, to grandma’s kitchen, to the smell of a slow-cooked stew.
Stuffed potatoes are one of those classics that make a mark, and in Ronda 14 we wanted to pay tribute to this traditional Asturian recipe, giving it a very personal touch, with the respect it deserves and the product as our flag.
A recipe with history, flavor and roots
Stuffed potatoes have the soul of a Sunday lunch. They are one of those dishes that require care, patience and desire to enjoy. In Asturias, they are almost an emblem. They have been prepared for generations, filling them with stewed meat -usually beef or minced meat- and cooking them in a sauce that turns into a tasty sauce.
For us at Ronda 14 this traditional recipe has everything we like: humble product but rich in flavor and history.
Our version: respect for tradition, with the Ronda 14 seal.
When we decided to include them in the menu, we knew we could not do it just any old way. Instead of reinventing them without measure, we chose to extol them, to make them our own without losing their essence.
At Ronda 14, stuffed potatoes have an Asturian soul and a traveling spirit. We prepare them with a stewed meat filling in the most traditional style, but we give them a very subtle Nikkeitwist: a background full of nuances and a product pampered in detail.
It is a dish that summarizes very well our Asturian-Peruvian cuisine, where flavor, technique and respect for tradition are fearlessly mixed. The best part? It is comforting and surprising at the same time.
It has that taste that makes you feel at home, but also something that makes you travel far away, as if you were crossing the Atlantic in one bite.
This is how we make them (and yes, you can try it too).
It all starts with just the right balance: good potatoes, juicy meat, and a stir-fry with character.
- We use medium-sized potatoes, drain them a little -just enough- and set aside.
- Then we prepare a meat stew (it can be minced or very chopped), to which we add onion, fry garlic, a teaspoon of aji panca (dehydrated and powdered Peruvian red bell pepper) and a teaspoon of paprika.
- Add some raisins and a little chopped parsley to the stuffing, mix well and remove from the heat.
- When it is already cold, spread the mashed potato on a piece of plastic wrap, place the filling in the center and, with the help of the paper, form a compact roll.
- Then, cut the roll into thick slices, all of the same size, coat them with panko (that crunchy Japanese bread crumbs) and fry them until they are golden brown and crispy on the outside.
- For plating, place the slices in a row, reconstructing the shape of the roll.
- On top, we cover them with a little of the meat stew sauce and serve with straw potatoes to give them a crunchy touch.
- Finish by garnishing with drops of avocado cream (made by mashing avocado, lime and parsley) and aji amarillo tears, a vibrant sauce based on aji, onion, garlic and cilantro.
The same as always, as never before
This dish sums up very well what inspires us every day at Ronda 14: to give love to tradition, but without fear of playing with it. We love to mix the traditional with new flavors, and make you feel at home… but with that touch of surprise that makes you say “wow! Because, let’s face it, who said that traditional can’t be fun?
There is only one way for such a dish to work: do it the way it has always been done, but with an eye to the future.
Come and try them!
If you are one of those who value traditional cuisine, recognizable flavors but with a surprise, Ronda 14’s stuffed potatoes will win you over.
It is not just a dish: it is a tribute to Asturias, to its houses, to its stews.
And also a declaration of intentions about what we want to live in our menu. We are waiting for you to try them.