"EXTREME Garlic" Garlic Potatoes | Spanish Patatas al Ajillo Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat 1/2 cup (120 ml) extra virgin olive oil in a large frying pan over medium heat.
2. Separate the garlic cloves from the head and gently twist each one to remove the skin.
3. Add the garlic cloves to the hot oil and stir every 1 to 2 minutes until golden, about 4 to 5 minutes. Remove and set aside.
4. Peel the potatoes and cut them into bite-size pieces about 2 cm (3/4 inch) thick.
5. In the same pan, add the potatoes and toss them in the oil. Stir every 3 to 4 minutes and fry until golden and cooked through, about 20 to 25 minutes.
6. Meanwhile, roughly chop 2 garlic cloves and pound them in a mortar with the chopped parsley and a pinch of sea salt until a paste forms. Stir in 1 tbsp (15 ml) extra virgin olive oil and set aside.
7. Remove the pan from the heat and move the potatoes to a large bowl without transferring excess oil.
8. Add the fried garlic cloves and the garlic-parsley paste, season with sea salt and toss gently until well mixed.
9. Transfer to a serving dish and serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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