Spanish garlic sweet potatoes
Spain on a Fork · ♥ 949 likes · 11.5K views · 7 min video
Read about sweet potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 240 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil, 6 to 8 minutes; it should be hot but not smoking.
Heating the olive oil
- 700 g sweet potatoes
Peel the sweet potatoes and cut into quarter-inch rounds.
Rinse the slices in a large bowl under cold water for about 1 minute, until the water runs clear, to remove excess starch.
Rinsing off the starch
Add the sweet potatoes to the hot oil in batches and coat them in the oil. Stir every 3 to 4 minutes so they cook evenly.
- 2 cloves garlic
- 5 g chopped parsley
- sea salt
For the garlic sauce, pound 2 garlic cloves, the parsley and a pinch of sea salt in a mortar to a paste. Mix in 2 tablespoons of olive oil.
Fry the sweet potatoes 20 to 25 minutes until lightly golden; test with a toothpick.
Remove the sweet potatoes and set aside. Take the pan off the heat and strain the oil through a fine sieve into a heatproof bowl to reuse.
- 30 ml reserved olive oil
Heat the same pan over medium heat with 2 tablespoons of the reserved oil. Add the chopped garlic and stir continuously 1 to 2 minutes until fragrant, without browning much.
- sea salt
- freshly cracked black pepper
Return the sweet potatoes, season with sea salt and black pepper, and mix gently.