Andalusian garlic potatoes
Spain on a Fork · ♥ 15.5K likes · 429.3K views · 9 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 700 g potatoes
Peel three medium potatoes and cut them a quarter inch thick.
Rinse the sliced potatoes in a large bowl under water 45 seconds to a minute until the water runs clear, to remove the starch so they don't stick together.
- 240 ml extra virgin olive oil
Heat a large fry pan over medium and add the extra virgin olive oil.
- 8 cloves garlic
Cut a slit in each garlic clove, leaving the skins on.
Saute the garlic cloves about 5 minutes until lightly sauteed and the oil is infused, then remove and set aside.
Add the potatoes to the same pan at the same heat one at a time so the oil doesn't splash, and mix to coat; stir every three to four minutes so they saute evenly.
- 2½ g sweet smoked Spanish paprika
- 1 g dried oregano
- 1½ g ground cumin
- ¼ tsp crushed red pepper
- sea salt
- freshly cracked black pepper
- 15 ml white wine vinegar
Squeeze the garlic out of the skins into a mortar with the paprika, oregano, cumin, crushed red pepper, sea salt and black pepper and pound with the pestle until well mashed.
Pounding the garlic sauce
- 60 ml water
After 20 to 25 minutes the potatoes are lightly golden fried; pierce with a toothpick to check.
Drain the oil from the pan through a fine sieve into a heat proof pitcher.
Coating the potatoes in the garlic sauce
- 30 ml reserved olive oil
Heat the same pan over low medium with 30 ml of the reserved oil, slide the potatoes back in evenly spread, and add the garlic sauce spread evenly around.
Cook 5 to 10 minutes, shaking the pan now and then so the potatoes don't stick and the sauce coats them, then transfer to a serving dish.