“EXTREME Garlic” Garlic Potatoes | Spanish Patatas al Ajillo Recipe

These “EXTREME Garlic” Garlic Potatoes, known as Patatas al Ajillo, are packed with garlic goodness, made with just a handful of basic ingredients and all done in about 30 minutes. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish and a salad.

To make this recipe, I used yukon gold potatoes. However, you can use any type of potatoes you like. I also peeled the potatoes, as that’s how this recipe is typically made in Spain. But you can keep the skins on the potatoes if you prefer.

To make the garlic and parsley sauce, I used a mortar & pestle. If you don’t have one, you can also use a food processor, handheld blender or even a nutribullet. Either way, this sauce is what gives these potatoes that lift of extreme garlic goodness.

TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm or even at room temperature. They will hold in the fridge for up to 3 to 4 days for future use. Just reheat in the pan or microwave until the desired temperature.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make these “EXTREME Garlic” Garlic Potatoes

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"EXTREME Garlic" Garlic Potatoes | Spanish Patatas al Ajillo

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 446 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup extra virgin olive oil + 1 tbsp 120 ml + 15 ml
• 2 1/4 lbs potatoes 1 kilogram
• 1 head garlic + 2 cloves
• 2 tbsp chopped fresh parsley 8 grams
• sea salt

Instructions

1. Heat a large fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

2. In the meantime, separate the cloves of garlic from the head of garlic, then gently twist each clove to easily remove the skins

3. Add the cloves of garlic into the hot fry pan, mix every 1 to 2 minutes so all the cloves evenly saute

4. While the garlic is cooking, cut the potatoes (peeled) into small bite-size pieces that are 2 cm (3/4 inch) thick

5. Once the cloves of garlic are golden fried, about 4 to 5 minutes, remove from the pan and set aside

6. Using the same pan with the same heat, add in the chopped potatoes, mix with the olive oil, then mix every 3 to 4 minutes so all the potatoes evenly fry

7. In the meantime, add 2 cloves of garlic roughly chopped into a mortar, along with the chopped parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in 1 tbsp (15 ml) extra virgin olive oil, mix together and set aside

8. Once the potatoes are golden fried and fully cooked through, about 20 to 25 minutes, remove the pan from the heat, transfer the potatoes into a large bowl, making sure to not add any excess oil in the pan, then add in the fried cloves of garlic, the garlic & parsley sauce and season everything with sea salt, gently toss together until well mixed

9. Transfer the potatoes into a large serving dish, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

"EXTREME Garlic" Garlic Potatoes | Spanish Patatas al Ajillo

Amount Per Serving

Calories 446 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Sodium 309mg13%

Potassium 1114mg32%

Carbohydrates 47g16%

Fiber 6g25%

Sugar 2g2%

Protein 6g12%

Vitamin A 174IU3%

Vitamin C 55mg67%

Calcium 46mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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