Spain on a Fork > All Recipes > Tapas > Spain´s Best-Kept Potato Recipe | Spanish Zarangollo Extremeño
All Recipes, Tapas / December 12, 2022

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.

Spain´s Best-Kept Potato Recipe
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.

Spain´s Best-Kept Potato Recipe
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.

Spain´s Best-Kept Potato Recipe

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.

Spain´s Best-Kept Potato Recipe

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Zarangollo Extremeño

Spain´s Best-Kept Potato Recipe | Zarangollo Extremeño

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 465 kcal


  • 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


  1. 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

  2. Add the vegetables into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

  3. 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

  4. Meanwhile, heat a large fry pan with a medium heat and add in a generous cup of extra virgin olive oil

  5. Cut the potatoes (peeled) into rounds that are 1/4 inch (.625 cm) thick

  6. Add the sliced potatoes into the pan with the hot olive oil, mix every 3 to 4 minutes so they all evenly fry

  7. 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

  8. Once the potatoes are golden fried, about 20 to 25 minutes, remove from the pan and season with sea salt

  9. 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!

Nutrition Facts
Spain´s Best-Kept Potato Recipe | Zarangollo Extremeño
Amount Per Serving
Calories 465 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 5g31%
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Sodium 18mg1%
Potassium 1042mg30%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 2635IU53%
Vitamin C 122mg148%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Ramya

    Cant wait to make this soon for me can i skip red bell peppers as am not a big fan of red bell peppers i never had spains best kept potato before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    12 . Dec . 2022
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      12 . Dec . 2022

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