Patatas mozárabes
Spain on a Fork · ♥ 1.8K likes · 21.8K views · 6 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg potatoes
Cut the peeled potatoes into bite-sized pieces two centimetres thick, about three quarters of an inch.
Cutting waxy potatoes
- water
Put the potatoes in a stock pot, add water just to cover, season generously with sea salt and heat on high.
- sea salt
Boil 15 to 20 minutes until a toothpick goes in easily but with some resistance; do not overboil or the potatoes fall apart.
Drain into a colander and rinse under cold running water to stop the cooking and cool them faster.
- 120 g mayonnaise
- 1 cloves garlic
- 5 g Dijon mustard
- 7 g honey
- 8 ml fresh lemon juice
- 15 ml extra virgin olive oil
Into a bowl add the mayonnaise, grated garlic, Dijon mustard, honey, lemon juice and olive oil.
- 2½ g sweet smoked Spanish paprika
- 1 g dried oregano
- 1½ g ground cumin
- 1.2 g onion powder
- freshly cracked black pepper
Add the sweet smoked paprika, oregano, cumin and onion powder, season with sea salt and black pepper, and whisk to a creamy sauce.
- hot smoked Spanish paprika
- fresh parsley
Transfer the cooled potatoes to a serving dish, spoon the sauce over, and finish with hot smoked paprika and fresh parsley.