Spanish Potatoes with Olive Sauce | One of Spain's BEST-KEPT Secrets

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Rinse the baby potatoes in a colander, then cut each one in half into large bite-sized pieces.
2. Put the potatoes in a stockpot in one flat layer, add just enough water to barely cover them, salt generously, and heat on high.
3. Warm 2 tbsp (30 ml) olive oil in a small frying pan over medium heat. Add the thinly sliced garlic from 4 cloves and stir constantly; once it is fragrant after about 1 minute, turn off the heat.
4. Drain the olives well. In a food processor, combine them with the capers, 1 garlic clove, the sautéed garlic, oregano, thyme and lemon juice, and season with salt and pepper. Process for 10 to 15 seconds.
5. Add 1/4 cup (60 ml) olive oil and process another 10 to 15 seconds, until well mixed. Do not over-process the sauce.
6. About 20 to 25 minutes after the potatoes start heating, check that they are cooked through by piercing them with a toothpick. Reserve a little cooking water, drain the potatoes, and return them to the stockpot with the heat off.
7. Add about 1/4 cup of the reserved cooking water to the olive sauce and process for 10 seconds until well mixed.
8. Pour the sauce over the potatoes in the stockpot and toss until evenly combined.
9. Transfer to a large serving dish and garnish with green olives and parsley.

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

More recipes with

GarlicLemonPotatoOliveGreen olive