Spain on a Fork > All Recipes > Tapas > Irresistible Sautéed Potatoes with Spanish Mojo Picon
All Recipes, Tapas / September 18, 2020

Irresistible Sautéed Potatoes with Spanish Mojo Picon

We have made a lot of potato recipes here at Spain on a Fork. But this one promises to be, one of the best ones yet. We´re talking Sautéed Potatoes with Spanish Mojo Picon. This is the ultimate Spanish tapas dish.


These Sautéed Potatoes with Spanish Mojo Picon are loaded with flavors, easy to make and since we are sautéing the potatoes, it takes this tapas dish to the next-level.


Serve these Sautéed Potatoes as a tapas appetizer or even as a side dish. Either way you go, with one taste, this will become one of your favorite ways to enjoy potatoes.


TIPS & TRICKS to Make this Recipe: The secret to sautéing, is to first par cook the potatoes by boiling them. Then you slice them up and cook them on a hot pan with little fat. This gives them a light crisp and the most incredible melt-in-your-mouth texture.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make these Irresistible Sautéed Potatoes with Spanish Mojo Picon

Sautéed Potatoes with Spanish Mojo Picon

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SAUTEED POTATOES

  • 2 medium sized yukon gold potatoes
  • 2 tbsp virgin olive oil
  • sea salt

FOR THE MOJO PICON

  • 4 jarred roasted red bell peppers
  • 3 slices toasted baguette bread
  • 2 cloves roasted garlic
  • 1 clove raw garlic
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp ground cumin 1 gram
  • 1 tsp white wine vinegar 5 ml
  • 1/3 cup extra virgin olive oil 78 ml
  • 1/4 cup cold water 59 ml
  • sea salt
  • black pepper

EXTRAS

  • handful freshly chopped parsley

Instructions

  1. Wash 2 yukon gold potatoes, add them into a large sauce pan, fill with cold water to about 1/2 inch above the potatoes, heat with a high heat

  2. Meanwhile make the mojo picon, add 4 jarred roasted red bell peppers into a food processor, along with 3 slices of toasted baguette bread, 2 cloves roasted garlic, 1 clove raw garlic, 1 tsp sweet smoked paprika, 1/2 tsp ground cumin, 1 tsp white wine vinegar, 1/3 cup extra virgin olive oil and 1/4 cup cold water, season with sea salt & black pepper, run the food processor on a low speed between 4 to 5 minutes or until all the ingredients have combined together and you end up with a creamy sauce, set aside

  3. About 20 minutes since turning on the heat on the potatoes, they should be perfectly cooked al dente, you don´t want to over cook them or they will fall apart when you cut them, drain into a strainer, rinse under cold water, add the potatoes into a bowl and fill with ice cold water, after 1 minute remove the skins from the potatoes, pat them dry and cut each one into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick

  4. Heat a large fry pan with a medium-high heat

  5. After 3 minutes add in 2 tbsp virgin olive oil and instantly add in the slices of potato, make sure they´re all in a single layer, cook in batches, turn the potatoes frequently so they evenly saute, after 5 to 6 minutes remove from the pan and transfer to a dish with paper towels, continue to cook with the same technique until done, season the potatoes with sea salt

  6. Transfer the mojo picon sauce into a small bowl, add to a serving dish, add the sauteed potatoes into the dish and sprinkle with freshly chopped parsley, serve at once, enjoy!

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