Spain´s Best-Kept Potato Recipe | Spanish Zarangollo Extremeño
This Spanish Zarangollo Extremeño is Spain´s Best-Kept Potato Recipe. We´re talking potatoes that are fried in extra virgin olive oil and then topped off with roasted red bell peppers and a garlicky tomato sauce.
Serve these delicious potatoes as a tapas appetizer, like they do in the region of Extremadura or even as a side dish. Next to some grilled fish and a bottle of Spanish wine.
To make this recipe, I used new potatoes. But you can use any potatoes you like. I also used extra virgin olive oil to fry the potatoes, as stated above. However, you can use other types of oil. But by using extra virgin, is what gives this dish that amazing flavor.
TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm or at room temperature. They will hold in the fridge for up 3 to 5 days, in an air-tight container.
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Watch the Video Below on How to Make Spanish Zarangollo Extremeño
Spain´s Best-Kept Potato Recipe | Zarangollo Extremeño
- 1 cup extra virgin olive oil (to fry the potatoes) 300 ml
- 3 potatoes
- 2 red bell peppers
- 3 tomatoes
- 8 cloves garlic
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 tbsp sherry vinegar 8 ml
- pinch sea salt
- dash black pepper
- fresh parsley
Cut the bell peppers into large chunks, cut an X on the bottom of each tomato and cut a slit on each clove of garlic, wrap the garlic in foil paper, add all the vegetables into a baking tray lined with parchment paper, all in a single layer and the bell peppers skin side up, drizzle with a kiss of olive oil
Add the vegetables into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F
After 30 minutes remove from the oven, transfer the vegetables into a large bowl and cover the bowl with a dish to trap the steam
Meanwhile, heat a large fry pan with a medium heat and add in a generous cup of extra virgin olive oil
Cut the potatoes (peeled) into rounds that are 1/4 inch (.625 cm) thick
Add the sliced potatoes into the pan with the hot olive oil, mix every 3 to 4 minutes so they all evenly fry
Meanwhile, peel the skins from the bell peppers and cut into thin strips, set aside, peel the tomatoes and garlic and add into a food processor, along with 2 tbsp extra virgin olive oil, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, pulse until you end up with a creamy sauce, about 1 minute
Once the potatoes are golden fried, about 20 to 25 minutes, remove from the pan and season with sea salt
Add the potatoes into a large serving dish, add the roasted peppers over the potatoes and top off with the garlic tomato sauce, garnish with fresh parsley, enjoy!
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