Spanish "Helmet" Garlic Potatoes | The Famous Cascos de Patatas

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Put the potatoes in a pot in a single layer, cover with just enough water, and season generously with salt. Bring to a boil over high heat.
2. Once boiling, cover, lower to low-medium heat and simmer 15 to 20 minutes until just al dente. A toothpick should slide in with a little resistance.
3. Meanwhile, pound the chopped garlic, parsley and a pinch of salt in a mortar until mashed, then mix in 2 tbsp (30 ml) olive oil.
4. Whisk the mayonnaise, Dijon mustard, grated garlic, lemon juice and 1 tbsp (15 ml) olive oil in a bowl. Season with a little salt and pepper.
5. Drain the potatoes onto a dish lined with paper towels.
6. Heat 3 tbsp (45 ml) olive oil in a large frying pan over medium heat.
7. Pat the potatoes dry, halve each lengthwise and season the cut sides with salt and pepper.
8. Fry the potatoes cut side down in a single layer, in batches, for 5 to 7 minutes until golden.
9. Transfer to a dish cut side up. Spread the garlic and parsley sauce over the cut sides, then top each with a dollop of garlic mayo.

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

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