Spain is famously known for Patatas Bravas, but let me tell you these Patatas Mozárabes, which are lesser known, sit right up there with the best of them. They´re packed with flavors, seriously easy to make and all done in just 30 minutes.
This recipe hails from the city of Sevilla in the region of Andalucía. You will find these potatoes served at almost every tapas ever around the city, but you can also serve them as a side dish. Either way, with that first taste, these will become your new favorite potatoes.
To make this recipe I used Yukon gold potatoes. You want to use potatoes here that are a bit more waxy than starchy. As they hold their shape better when being boiled. You can also use red potatoes, golden delight or even new potatoes.
TIPS & TRICKS to Make this Recipe: When making the sauce, if you see that it´s too thick, just add some water or lemon juice to thin it out. To veganize this recipe, use a plant-based mayonnaise. This dish will hold for up to 3 to 4 days in the fridge.
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Watch the Video Below on How to Make these Spanish Patatas Mozárabes
Spanish Patatas Mozárabes
- 2 1/4 lbs yukon gold potatoes 1 kilogram
- 1/2 cup low fat mayonnaise 120 grams
- 1 clove garlic
- 1 tsp dijon mustard 5 grams
- 1 tsp honey 7 grams
- 1 1/2 tsp lemon juice 8 ml
- 1 tbsp extra virgin olive oil 15 ml
- 1 tsp sweet smoked Spanish paprika 2.5 grams
- 1 tsp dried oregano 1 gram
- 1/2 tsp ground cumin 1.5 grams
- 1/2 tsp onion powder 1.2 grams
- pinch sea salt
- dash black pepper
- fresh parsley
- dash hot smoked Spanish paprika
Peel, wash and dry the potatoes, then cut each one into bite-sized pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, fill with water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat
After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick, if it easily goes in but with some resistance they are ready, drain the potatoes into a colander and rinse under cold water
While the potatoes are draining make the sauce, add the mayonnaise into a bowl, finely grate in the clove of garlic, add in the dijon mustard, honey, lemon juice, olive oil, sweet smoked paprika, oregano, cumin and onion powder, season with sea salt & black pepper and whisk together until you get a creamy sauce
Once the potatoes are cool enough to handle add them into a serving plate, spoon the sauce over the potatoes, then sprinkle with a kiss of hot smoked paprika and some fresh parsley, enjoy!
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