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.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED

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Watch the Video Below on How to Make Spanish Patatas a la Baezana (Garlic Potatoes with Mushrooms)

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Spanish Patatas a la Baezana (Garlic Potatoes with Mushrooms)

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 483 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 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

Instructions

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

2. 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)

3. 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

4. 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

5. 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

6. Pour the drained olive oil back into the pan and heat with a medium heat

7. After a couple minutes add the mushrooms into the pan, mix with the olive oil

8. 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

9. Transfer into a large serving dish and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts

Spanish Patatas a la Baezana (Garlic Potatoes with Mushrooms)

Amount Per Serving

Calories 483 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Sodium 23mg1%

Potassium 1331mg38%

Carbohydrates 50g17%

Fiber 6g25%

Sugar 4g4%

Protein 8g16%

Vitamin A 322IU6%

Vitamin C 58mg70%

Calcium 51mg5%

Iron 3mg17%

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

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