Spanish Oregano Potatoes | One of Spain’s BEST-KEPT Potato Recipes

These Spanish oregano potatoes, known as patatas al oreganillo, are one of Spain’s best-kept potato recipes. And let me tell you, these potatoes are filled with flavors, easy to make, and all done in about 40 minutes. Serve them as a tapas appetizer or even as a side dish next to some pan-grilled fish.

To make this recipe, I used yukon gold potatoes. But you can use whatever type of potatoes you like. Either way, I did peel the potatoes. As that is how the traditional recipe is made. If you prefer, you can keep the skins on the potatoes.

What flavors this dish are the spices and herbs. I used a combination of dried oregano, sweet smoked paprika, fresh parsley, and Spanish saffron. If you want to add a little heat, a dash of chili powder or crushed red pepper flakes will do the trick.

TIPS & TRICKS to Make this Recipe: To make the oregano sauce, I used a mortar & pestle. You can also use a food processor, hand blender, or even a NutriBullet. You can serve these potatoes warm or at room temperature. They will hold for up to 3 to 4 days in the fridge.

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

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Watch the Video Below on How to Make Spanish Oregano Potatoes

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Spanish Oregano Potatoes | Patatas al Oreganillo

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 447 kcal

Ingredients

• 1 cup extra virgin olive oil 240 ml
• 2 1/4 lbs potatoes 1 kilogram
• 6 cloves garlic
• 2 tsp dried oregano 2 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp saffron threads .17 grams
• 2 tbsp chopped parsley 8 grams
• 2 tbsp white wine vinegar 30 ml
• 1/2 cup water 120 ml
• sea salt & black pepper
• fresh parsley for garnish

Instructions

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

2. In the meantime, cut the potatoes (peeled) into bite-sized pieces that are 2 cm thick (3/4 inch), and remove the skins from the cloves of garlic

3. Add the cloves of garlic into the hot fry pan, mix continuously, after about 3 minutes and the cloves are lightly golden fried, remove from the pan and transfer into a mortar

4. Using the same pan with the same heat, gently add in the chopped potatoes, mix together so every potato is coated in the olive oil, then mix every 3 to 4 minutes so they all evenly fry

5. While the potatoes are cooking, add in the dried oregano into the mortar with the fried garlic, along with the paprika, saffron, parsley, and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the vinegar and water, mix together until well mixed and set aside

6. After frying the potatoes for 25 to 30 minutes and they're golden fried (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat, drain the potatoes and olive oil into a colander with a heat proof bowl underneath (use the reserved olive oil for future recipes)

7. Heat the same fry pan with a medium heat, add in the fried potatoes, the garlic mixture in the mortar, and season with sea salt & black pepper, gently mix together until well mixed, then simmer for a few minutes or until all the liquid has been absorbed by the potatoes, then remove from the heat

8. Transfer the potatoes into a large serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Saffron I used to make this Recipe

Nutrition Facts

Spanish Oregano Potatoes | Patatas al Oreganillo

Amount Per Serving

Calories 447 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Sodium 145mg6%

Potassium 1125mg32%

Carbohydrates 47g16%

Fiber 6g25%

Sugar 2g2%

Protein 6g12%

Vitamin A 314IU6%

Vitamin C 54mg65%

Calcium 60mg6%

Iron 3mg17%

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

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