Spanish Garlic & Vinegar Potatoes | CLASSIC Recipe from Madrid Spain

These Spanish Garlic & Vinegar Potatoes, known as Patatas Chulas, are one of Spain’s most underrated potato recipes. We’re talking a ton of great flavors, easy to make and all done in about 30 minutes. Serve them as a tapas appetizer or even as a side dish next to some grilled fish.

To make this recipe, I used yukon gold potatoes. But you can use whatever type of potatoes you like. The most important thing is to cut the potatoes into similar sized pieces; that way they all cook evenly.

To make the garlic and vinegar sauce, I used a mortar & pestle. If you don’t have one, you can also use a food processor, hand blender or even a nutribullet. For the vinegar, I used sherry vinegar, but you can also use red wine vinegar or even apple cider vinegar.

TIPS & TRICKS to Make this Recipe: Important to use extra virgin olive oil to fry the potatoes, as this is what gives this dish that beautiful lift of goodness. You can serve these potatoes warm or even at room temperature.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH EXTRA VIRGIN OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Garlic & Vinegar Potatoes

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Spanish Garlic & Vinegar Potatoes | Patatas Chulas

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 340 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 1/2 cups extra virgin olive oil 360 ml
• 2 potatoes 1 lbs / 450 grams
• 3 cloves garlic (roughly chopped)
• 1/4 cup chopped parsley 15 grams
• 1 tbsp sherry vinegar 15 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt

Instructions

1. Add the garlic, parsley and a pinch of sea salt into a mortar, using a pestle, pound down on the ingredients until you form a paste-like texture, then add in the sherry vinegar, 1 tbsp (15 ml) olive oil and mix together, set aside

2. Heat a large fry pan with a medium heat and add in the olive oil

3. In the meantime, cut the potatoes (peeled) into rounds that are 1 cm thick (a little over a 1/4 inch)

4. Once the olive oil is nice and hot in the pan, add in the sliced potatoes, all in a flat layer, gently mix the potatoes every 3 to 4 minutes so they all evenly cook

5. After about 25 minutes and the potatoes are golden fried, you can always pierce them with a toothpick to ensure they are done, transfer them into a dish with paper towels, then season with sea salt

6. Add the potatoes into a serving dish and brush the garlic and vinegar sauce over the potatoes, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Extra Virgin Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Garlic & Vinegar Potatoes | Patatas Chulas

Amount Per Serving

Calories 340 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 22g

Sodium 108mg5%

Potassium 389mg11%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 318IU6%

Vitamin C 22mg27%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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