Spanish Garlic Potatoes al Pastor | The Most Garlicky Potatoes Ever
These Spanish Garlic Potatoes al Pastor, are seriously the most garlicky potatoes I have ever tasted. They´re loaded with garlic, packed with flavors and done in a little over 30 minutes.
To make this recipe, I used new potatoes, but you can use any potatoes you like. I also left the skins on the potatoes, as it gives them a beautiful rustic texture & flavor. If you prefer, you can peel the potatoes.
TIPS & TRICKS to Make this Recipe: Make sure to fry your potatoes on a medium heat. Anything higher, and they will brown too quickly on the outside and not fully cook in the inside. Once the potatoes are fried, I run the remainder of the olive oil through a fine sieve and into a bowl. This way you can re-use it for future recipes.
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Watch the Video Below on How to Make these Spanish Garlic Potatoes al Pastor
Spanish Garlic Potatoes al Pastor
- 1 cup extra virgin olive oil 240 ml
- 3 medium potatoes
- 1 head garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1.25 grams
- 1 tsp white wine vinegar 15 ml
- 1/2 cup white wine 120 ml
- handful fresh parsley
- sea salt & black pepper
Heat a large fry pan with a medium heat and add in 1 cup (240 ml) extra virgin oive oil
While the oil is heating, cut 3 potatoes (washed & patted dry) into rounds that are 1/4 inch (.60 cm) thick
After heating the olive oil for 5 minutes and it´s nice & hot but not smoking, add in the slices of potato, making sure they are all evenly spread out, mix around every 4 to 5 minutes to ensure they´re all evenly fried
Meanwhile, grab 1 head of garlic, remove the cloves from the head, remove the skins from the cloves, roughly chop the garlic and add into a mortar, along with a pinch of sea salt, 1 tsp (2.30 grams) sweet smoked paprika, 1/2 tsp (1.25 grams) ground cumin and 2 tbsp (8 grams) fresh parsley, using a pestle, pound down on the ingredients until you form a paste, then add in 1 tbsp (15 ml) white wine vinegar and 1/2 cup (120 ml) white wine, gently mix together until well combined and set aside
After frying the potatoes between 20 to 22 minutes, they should be perfectly cooked, with a light golden fried color, you don´t want to brown them too much, remove the potatoes from the fry pan and transfer into a dish with paper towels
Pour the hot olive oil into a fine sieve with a bowl underneath, discard the olive oil for the rest of the recipe, but you can re-use it for future recipes
Heat the same pan with a medium heat and add in the fried potatoes, season with sea salt & black pepper and gently mix together, then add in the garlic mixture and evenly spread it around, cook for 3 to 4 minutes or until all the liquid has been absorbed by the potatoes, then transfer the potatoes into a serving dish and sprinkle with freshly chopped parsley, enjoy!
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