Creamy Garlic Spanish Potatoes | The Healthiest Creamy Potatoes Ever
These Creamy Garlic Spanish Potatoes, are packed with flavors, super easy to make and done in just 30 minutes. Serve them as a tapas appetizer or even as a side dish, next to some Spanish Eggs for an incredible meal.
My favorite part about these creamy potatoes, is that they´re super healthy. Yes you heard that correctly, creamy and healthy. The secret? Using Greek yogurt instead of heavy cream.
To make this dish I used new potatoes, but you can use any potatoes you like. Just try using potatoes that are more waxy than starchy. As they keep their shape better once they are cooked.
TIPS & TRICKS to Make this Recipe: The most important part about this recipe is the Greek yogurt. Make sure it´s at room temperature, otherwise it will curd. I used plain plain full fat Greek yogurt, but you can use low-fat if you like.
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Watch the Video Below on How to Make Creamy Garlic Spanish Potatoes
Creamy Garlic Spanish Potatoes
- 3 medium sized potatoes
- 1 head garlic
- 1/2 cup plain Greek yogurt at room temperature 125 grams
- 1/4 cup extra virgin olive oil 60 ml
- dash sweet smoked Spanish paprika
- handful finely chopped chives
- sea salt & black pepper
Wash & pat dry the potatoes, cut each one into medium sized 1/2 inch (1.50 cm) pieces, add to a large bowl, drizzle in 2 tbsp (30 ml) extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, making sure they are all in a single layer
Add the potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
Meanwhile, grab 1 head of garlic, remove the skins from the cloves and roughly chop the garlic into small chunks
Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
After heating the oil for 2 minutes add in the chopped garlic, mix with the olive oil, after 2 minutes and the garlic is lightly sauteed, turn off the heat, after letting it cool down for a couple minutes, add in 1/2 cup plain Greek yogurt at room temperature, season the yogurt generously with black pepper and mix everything together until well mixed, set aside
After 24 to 25 minutes the potatoes should be perfectly roasted, remove from the oven, you can always pierce them with a toothpick, if it easily goes in they are done, transfer the potatoes into the pan with the creamy garlic sauce, mix together until each piece of potato is coated in the creamy sauce
Transfer into a serving dish, sprinkle with sweet smoked Spanish paprika and top off with finely chopped chives, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this recipe
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