The BEST Garlic Potatoes of Your Life | Spanish Patatas a la Baezana
These Spanish Patatas a la Baezana, which are basically garlic potatoes with mushrooms, are possibly the BEST garlic potatoes of all time. We´re talking a a huge kick of garlic goodness, potatoes that just melt in your mouth and mushrooms to take things to the next-level.
This dish hails from the historic town of Baeza. Which is located in the province of Jaen in the region of Andalucía. While it´s a very popular dish in that area, it is very unknown outside of it. Truly, one of the greatest gems from Spain.
To make this dish I used new potatoes. Important to use potatoes that are a bit more waxy than starchy, as they hold their shape better. You can also use yukon gold, golden delight or even red potatoes.
TIPS & TRICKS to Make this Recipe: To make the garlic paste, I used a mortar & pestle. But you can also you use a food processor. This dish will hold for up 5 days in the fridge and 3 months in the freezer, in an air-tight container.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Spanish Patatas a la Baezana (Garlic Potatoes with Mushrooms)
Spanish Patatas a la Baezana (Garlic Potatoes with Mushrooms)
- 1/2 cup extra virgin olive oil 150 ml
- 2 1/4 lbs potatoes 1 kilogram
- 8 cloves garlic
- 12 button mushrooms
- 1/4 tsp saffron threads .17 grams
- 1/2 cup white wine 120 ml
- 1/4 cup chopped parsley 16 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in the olive oil
Meanwhile, cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces and cut a slit on 6 cloves of garlic (skins on)
Add the potatoes and cloves of garlic into the hot pan, mix with the olive oil, then mix every 3 to 4 minutes so everything evenly cooks
Meanwhile, add 2 cloves garlic roughly chopped into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down until you form a paste, cut the mushrooms (washed & patted dry) into quarters
Once the potatoes are golden fried, about 20 to 25 minutes, remove from the heat and drain everything into a fine sieve with a bowl underneath
Pour the drained olive oil back into the pan and heat with a medium heat
After a couple minutes add the mushrooms into the pan, mix with the olive oil
Once the mushrooms are lightly sauteed, about 3 to 4 minutes, add the potatoes back into the pan, along with the garlic paste and season with sea salt & black pepper, gently mix together, then add in the white wine, mix together and simmer for 3 to 4 minutes, or until all the wine has been absorbed, then remove from the heat
Transfer into a large serving dish and garnish with fresh parsley, enjoy!
Get the Saffron Threads I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.