Empty My Fridge
Brutally GOOD Spanish Potatoes | Patatas Mozárabes Recipe
Ingredients
- Potato2 ¼ lb
- Mayonnaise½ cups
- Garlic1 clove
- Dijon mustard1 tsp
- Honey1 tsp
- Lemon1 ½ tsp
- Extra virgin olive oil1 tbsp
- Paprika · smoked1 tsp
- Oregano · dried1 tsp
- Cumin · ground½ tsp
- Onion powder½ tsp
- Salt
- Black pepper
- Parsley
Instructions
- Peel, wash and dry the potatoes, then cut them into bite-sized pieces about 2 cm (3/4 inch) thick.
- Put the potatoes in a stock pot, add just enough water to barely cover them, season generously with sea salt and bring to a high heat.
- Cook 15 to 20 minutes, until a toothpick pierces the potatoes with slight resistance. Drain into a colander and rinse under cold water.
- While the potatoes drain, put the mayonnaise in a bowl and finely grate in the garlic clove. Add the dijon mustard, honey, lemon juice, olive oil, sweet smoked paprika, oregano, cumin and onion powder, season with sea salt and black pepper, and whisk until creamy.
- Once the potatoes are cool enough to handle, arrange them on a serving plate, spoon the sauce over them, and finish with a light sprinkle of hot smoked paprika and fresh parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.