What cooking method defines the potatoes accompanying Bacalhau à Braga?
Answer
Fried in olive oil until golden crisp
The preparation of Bacalhau à Braga is distinguished specifically by how the accompanying potatoes are treated. Unlike other regional cod dishes that might feature creamy potato textures, the traditional method here requires the potatoes to be cut into thick slices or chunks and fried in olive oil. This frying process aims to give them a beautiful golden crispness. These crispy potatoes are then incorporated with the flaked cod, onions, garlic, and olive oil. The goal is to achieve a satisfying textural contrast between the flaky fish and the yielding, oil-infused potatoes that retain some crispness, which is a hallmark of this particular local preparation.
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