Roasted Roseval potato with raw bean juice

Patata Roseval Asada  con Jugo de Vainas Crudas
Chef: Josean Martínez Alija
Country: España
City: 48001 Bilbao(Vizcaya)
Address: Abandoibarra Etorbidea, 2
(+34) 944239333

Josean Martínez Alija demonstrates in this dish some of the qualities that have made him the best chef in Spain under 30 years old. We would even say he is the best chef in the world for his age category. In this proposal he demonstrates that it isn’t necessary to search for exotic flavors to stand out. On the contrary, he clairvoyantly chooses very typical products of the country. It is inspired by a traditional, modest dish: beans and potatoes. It preserves the identity of both ingredients – an immaculate manifestation of familiar flavors. What is markedly different are the textures: the potatoes are prepared al dente, boiled in water with an abundance of salt until the water evaporates, then served in small pieces. The beans are liquified raw, offering their juices and, later, whipped and foamy, are reinforced by a brief moment in the pan. A gelatinous cod broth, in perfect concordance with the spirit of the dish, gives it an unctuous, succulent element, particularly to the potatoes that serve also to heat the broth at assembly time. Exquisite, colorful minimalism.

The Recipe




  • 500 g Roseval potatoes
  • 150 g coarse salt
  • Enough water to cover one finger above the potatoes.


  • 500 g scaled cod skins
  • 650 g water
  • 1/2 onion
  • 3 cloves garlic, crushed
  • 1 cayenne pepper


  • 900 g fresh beans
  • 10 g julienned garlic cloves
  • 80 g Extra virgin olive oil
  • Fine salt





Place all the ingredients in a pot, adding a little cold water when it begins to boil. Cover the pot and leave to cook for approximately 13 minutes. Using a fork, check the potatoes to see if they are done. Drain the water and dry the potatoes in the pot over heat. Peel and cut the potatoes into small wedges and keep at room temperature.



Place the five ingredients in a pot and cook on low heat for 60 minutes from the time it starts to gently boil. It is important to skim the broth during this preparation.
After straining, and if you desire a thicker broth, very carefully reduce further, but avoid burning and having too sticky broth. The density can be measured by taking a little broth in between your fingertips and noting the thickness of the string that connects the two as you pull your fingers apart. Store in the walk-in.



Boil water with 10 g of salt per liter of water, blanche the beans for 2 minutes and quickly cool them with ice water. Using a tray, add the strained beans and mix well. Liquify, then pass through a conical strainer and adjust the salt.


Heat the potatoes and place them on a dish into the cod broth, cover with the foamy bean juice broth and top with a few grains of salt.