Spanish Oregano Potatoes | One of Spain's BEST-KEPT Potato Recipes

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat olive oil in a large frying pan over medium heat.
2. Cut the peeled potatoes into 2 cm bite-sized pieces and peel the garlic cloves.
3. Fry the garlic cloves, stirring, for about 3 minutes until lightly golden, then move them to a mortar.
4. In the same pan, add the potatoes and turn them to coat in oil. Stir every 3 to 4 minutes for 25 to 30 minutes until golden and a toothpick pierces them easily.
5. Meanwhile, in the mortar, pound the fried garlic with 2 tsp dried oregano, 1/2 tsp smoked paprika, 1/4 tsp saffron, 2 tbsp parsley and a pinch of sea salt into a paste. Add 30 ml white wine vinegar and 120 ml water and mix well.
6. Drain the potatoes and oil through a colander over a heatproof bowl and keep the oil for later use.
7. Return the potatoes to the same pan over medium heat, add the garlic paste, and season with sea salt and black pepper. Stir gently and simmer a few minutes until the liquid is absorbed.
8. Transfer to a serving dish, garnish with parsley, and serve warm or at room temperature.

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

More recipes with

GarlicPotato