Garlic potatoes from San Sebastián
Spain on a Fork · ♥ 1.8K likes · 22.9K views · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 ml extra virgin olive oil
Heat a large fry pan over low-medium heat, not higher, since the potatoes are cooked through rather than crisped; add 240 ml (1 cup) of extra virgin olive oil.
Low heat and a cup of olive oil
- 1 kg potatoes
Cut 1 kg of peeled, washed and dried Yukon Gold potatoes into 2 cm bite-sized pieces.
Add the potatoes, coat them in the oil and saute, stirring every 3 to 4 minutes so they cook evenly.
- 8 cloves garlic
Roughly chop 8 cloves of garlic; finely chop parsley to 2 tablespoons.
- 2 tbsp fresh parsley
After 25 to 30 minutes the potatoes should be just cooked through and melt-in-the-mouth; check with a toothpick.
Take the pan off the heat and drain the potatoes into a colander set over a heatproof bowl, saving the oil.
- ¼ tsp crushed red pepper
Reheat the pan over low-medium with 3 tablespoons (45 ml) of the reserved oil; add the garlic and a quarter teaspoon of crushed red pepper and stir about a minute until lightly sizzling and aromatic, without browning.
- sea salt
- freshly cracked black pepper
Turn off the heat, return the potatoes with the parsley, season generously with sea salt and a little black pepper and mix gently.
- sweet smoked Spanish paprika
- chopped chives
Transfer to a serving dish and top with sweet smoked paprika and chopped chives.