Seriously GOOD Spanish Potatoes | Southern-Style Andalusian Recipe
These Southern-Style Spanish Potatoes, known as Patatas a la Andaluza, are packed with flavors, easy to make and done in just 45 minutes. Serve them as a tapas appetizer or even as a side dish, next to some pan grilled fish and a tomato salad.
What makes these potatoes stand out from the rest, is the thickener that is used. Made with a slice of baguette, garlic, almonds & saffron. Not only does this thicken the liquid the potatoes are cooked in, but it also gives them the most beautiful flavor.
To make this recipe, I used new potatoes. You want to use potatoes here that are more waxy than starchy. That way when you boil the potatoes, they hold their shape and won´t fall apart.
TIPS & TRICKS to Make this Recipe: It took me about 25 minutes to fully cook the potatoes through, but every pan and stove heats differently. So keep and eye on the potatoes at the 20 minute point. You want them cooked al dente. If you over cook them, they will get mushy.
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Watch the Video Below on How to Make these Southern-Style Spanish Potatoes
Southern-Style Spanish Potatoes | Patatas a la Andaluza
- 1/4 cup extra virgin olive oil 60 ml
- 3 medium sized potatoes 3/4 lbs / .35 kilograms
- 1 slice baguette
- 4 cloves garlic
- 1/4 cup blanched almonds 36 grams
- 1/4 tsp saffron threads .17 grams
- 3 cups cold water 710 ml
- 1/3 cup frozen peas 50 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
After 2 minutes, add in 1 slice baguette (1 inch / 2.50 cm thick), 4 cloves garlic (skins removed) and 1/4 cup blanched almonds, mix the garlic & almonds continuously, after 4 minutes and the garlic & almonds are lightly sauteed and the slice of baguette golden fried on both sides, remove the pan from the heat, transfer the ingredients into a mortar, making sure to reserve the olive oil in the pan
Add in 2 tbsp (8 grams) finely chopped parsley into the mortar, 1/4 tsp saffron threads and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste, you can also use a food processor for this step, set aside
Cut 3 potatoes (peeled, washed & patted dry), each one into small 1/2 inch (1.25 cm) thick pieces
Heat the same pan with the reserved olive oil with a medium-high heat, after 2 minutes add in the pieces of potato, mix with the olive oil and lightly fry for 4 minutes, then add in the almond & garlic mixture and season with sea salt & black pepper, add in enough cold water to just cover the ingredients, it was 3 cups (710 ml) in my case, give it a mix and bring to a boil, then place a lid on the pan and lower to a low-medium heat
After 20 to 25 minutes and the potatoes are fully cooked through, remove the lid, you can always pierce the potatoes with a toothpick to ensure they´re cooked through, then add in 1/3 cup frozen peas, gently mix together and place the lid back on the pan, go for another 2 minutes, then remove from the heat
Transfer into a serving dish and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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