The Famous GARLIC POTATOES from Málaga Spain | Papas con Adobillo

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Peel the potatoes, slice them into 1/4 inch (0.625 cm) rounds, rinse for 1 minute until the water runs clear, then pat completely dry on a dish towel.
2. Heat the olive oil in a large frying pan over medium heat.
3. Cut a slit in each garlic clove, leaving the skins on. Fry the garlic in the hot oil for 5 minutes, then remove and set aside.
4. Add the potato slices to the pan, toss to coat in oil, and stir every 3-4 minutes so they brown evenly.
5. Peel the garlic and mash it in a mortar with the paprika, oregano, cumin and crushed red pepper. Season with salt and pepper, then add the vinegar and water and mix.
6. Fry the potatoes 20-25 minutes, until golden and cooked through when pierced with a toothpick. Remove them, set aside and season with salt.
7. Strain the oil from the pan through a fine sieve into a heatproof jug.
8. Heat the same pan over low-medium heat with 2 tbsp (30 ml) of the strained oil. Lay the potato slices in a flat layer, pour the garlic sauce evenly over them, and heat 5-10 minutes, gently shaking the pan now and then. Remove from heat.
9. Transfer to a serving dish and garnish with fresh parsley.

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

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