Patatas alinadas a la sevillana
Spain on a Fork · ♥ 1.1K likes · 11.9K views · 6 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 750 g potatoes
Cut the peeled potatoes into bite-sized pieces about three quarters of an inch (2 cm).
- water
- sea salt
Spread in a flat layer in a stock pot, add water just to barely cover, season generously with sea salt and heat on high.
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- 75 g chopped red onion
- 2 cloves garlic
- ¼ cup chopped fresh parsley
- sea salt
- freshly cracked black pepper
Dressing: whisk the olive oil and sherry vinegar in a large bowl, then mix in the red onion, finely grated garlic, parsley, a little sea salt and black pepper.
Boil the potatoes 15 to 20 minutes until just cooked through and al dente; a toothpick should pierce them. Overboiled, they break apart.
Drain in a colander and rinse under cold water to stop the cooking and bring to room temperature; shake off the water.
Add the potatoes to the dressing, season with a little sea salt and black pepper and mix gently until coated.