Spanish “Helmet” Garlic Potatoes | The Famous Cascos de Patatas

These Spanish “helmet” garlic potatoes, known as cascos de patatas, are one of the most popular dishes from the province of Albacete. And I tell you, they’re filled with flavors, made with basic everyday ingredients, and super easy to make. Serve them as a tapas appetizer or even as a side next to your favorite protein.

To make this recipe, I used red potatoes that were small to medium in size. You can use any type of potatoes you like. However, the smaller the potatoes, the faster they will cook. Either way, when you boil the potatoes, you want them just al dente. If you overboil them, they will end up with a mushy texture.

What flavors these potatoes are the garlic & parsley sauce and the garlic mayo aioli. To make the garlic & parsley 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. As for the garlic mayo aioli, I used full-fat mayo, but you can also use low-fat, nonfat, or even a plant-based one to veganize this recipe.

TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge in an airtight container. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 

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Watch the Video Below on How to Make Spanish “Helmet” Garlic Potatoes

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Spanish “Helmet” Garlic Potatoes | The Famous Cascos de Patatas

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 15 minutes

Cook Time 40 minutes

Servings 10 helmet potatoes

Calories 228 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE POTATOES

• 3 tbsp extra virgin olive oil 45 ml
• 5 red potatoes
• sea salt & black pepper

FOR THE GARLIC AND PARSLEY SAUCE

• 3 cloves garlic (roughly chopped)
• 2 tbsp chopped parsley 5 grams
• 2 tbsp extra virgin olive oil 30 ml
• sea salt

FOR THE GARLIC MAYO AIOLI

• 1/2 cup mayonnaise 125 grams
• 1 tsp Dijon mustard 5 grams
• 2 cloves garlic (finely grated)
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

Instructions

1. Add the potatoes into a stockpot in a single layer, and fill it with water, just enough to cover the potatoes, then season generously with salt, and heat with a high heat

2. Once it comes to a boil, place a lid on the stockpot and lower to a low-medium heat, simmer between 15 to 20 minutes or until the potatoes are just al dente

3. In the meantime, make the garlic and parsley sauce, add the chopped garlic into a mortar, along with the parsley and a pinch of salt, using a pestle, pound down on the ingredients until well mashed, then add in the olive oil and mix together until well mixed

4. To make the garlic mayo aioli, add the mayonnaise into a bowl, along with the Dijon mustard, grated garlic, lemon juice, and olive oil, then season with a kiss of salt & pepper, and whisk together until well mixed

5. After simmering the potatoes for 15 to 20 minutes, they should be cooked al dente, you can always pierce them with a toothpick, and if it easily goes in but with some resistance, they are ready, at this point, transfer the potatoes into a dish with paper towels

6. In the meantime, heat a large fry pan with a medium heat and add 3 tbsp (45 ml) olive oil

7. While the oil is heating, pat the potatoes dry, then cut each one in half lengthwise, and season with salt & pepper on the cut side

8. Once the oil is nice and hot, add in the potatoes cut side down, all in a single layer (fry in batches), and fry for 5 to 7 minutes or until the cut side is golden fried, then remove from the pan and transfer to a dish cut side up

9. When all the potatoes are golden fried, add the garlic and parsley sauce over the cut side, making sure to evenly spread it around, and then top each one off with a dollop of the garlic mayo aioli, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish “Helmet” Garlic Potatoes | The Famous Cascos de Patatas

Amount Per Serving

Calories 228 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 5mg2%

Sodium 97mg4%

Potassium 499mg14%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 83IU2%

Vitamin C 11mg13%

Calcium 16mg2%

Iron 1mg6%

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

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