GARLIC Potatoes with Fried Eggs | BRUTALLY Delicious & Easy Recipe
These GARLIC Potatoes with Fried Eggs, known in Spain as Patatas al Ajillo con Huevos Fritos, are what comfort food is all about. We’re talking golden fried potatoes in extra virgin olive oil, perfectly fried eggs and a delicious garlic & parsley sauce to take things to the next level.
To make this dish, I used yukon gold potatoes. But you can use any potatoes you like. For the eggs, I used cage-free organic eggs. Any kind of eggs can be used here. But you know the old saying, on recipes this simple, the higher the quality of the ingredients the better the overall flavor.
What really flavors this dish is the oil. I used a great extra virgin olive oil from Spain (10% off your order with coupon ONAFORK). Which truly gives this dish that authentic Spanish touch. To make the garlic & parsley sauce, I used a mortar & pestle. You can also use a food processor or handheld blender.
TIPS & TRICKS to Make this Recipe: Important to leave the skins on the cloves of garlic. This way they don’t brown, which will give them a bitter flavor. When I removed the potatoes from the pan, I added them to a bowl with paper towels. This is to remove any excess oil.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make GARLIC Potatoes with Fried Eggs
GARLIC Potatoes with Fried Eggs
- 1/2 cup extra virgin olive oil + 2 tbsp 120 ml + 30 ml
- 2 1/4 lbs potatoes 1 kilogram
- 4 cage-free organic eggs
- 1 head garlic + 2 extra cloves
- 4 tbsp chopped fresh parsley 15 grams
- sea salt & black pepper
Cut the potatoes (peeled) into bite-size pieces that are 2 cm (3/4 inch) thick, separate the cloves from the head of garlic and cut a slit on each clove, making sure to leave the skins on
Heat a large fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil
After a couple of minutes add in the chopped potatoes and cloves of garlic, mix the ingredients so they're all coated in the olive oil, then mix every 3 to 4 minutes
In the meantime, add 2 cloves garlic roughly chopped into a mortar, along with 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil and mix together, set aside
After cooking the potatoes for 20 to 25 minutes and they're golden fried all around, remove the potatoes and garlic from the pan and transfer into a bowl with paper towels (reserving the oil in the pan), then remove the paper towels and add in 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, toss together, then transfer everything into a large serving dish
Using the same pan with the same heat, crack in the eggs, fry them to your favorite style, I cooked them the Spanish way, just let them sit there for 1 to 2 minutes without moving, then splash some of the oil over the eggs and then remove from the pan
Add the eggs over the potatoes, season with sea salt & black pepper and then top off with the garlic and parsley sauce, serve at once ,enjoy!
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.