Spain on a Fork > All Recipes > Tapas > Spanish Potatoes with Brandy & Garlic
All Recipes, Tapas / September 26, 2019

Spanish Potatoes with Brandy & Garlic

I know, I know…….. I´ve been making lot´s of new ¨potato¨ based recipes lately, I just can´t help it!! They are so good! But this one promises to be, one of the best ones yet. Spanish Potatoes with Brandy & Garlic. I think the name speaks for itself, seriously guys, this dish is out-of-this world amazing.

Spanish Potatoes with Brandy & Garlic
The brandy adds in a beautiful sweet flavor that contrast with the sea salt and the olive oil, giving these potatoes the most incredible flavor ever. If you´re not a fan of alcohol, don´t be alarmed, all the alcohol is burned off and all you´re left with is that beautiful brandy sweetness.

Spanish Potatoes with Brandy & Garlic
To make this recipe I used yukon gold potatoes, just because I love them! But you can use any type of potatoes you like. I also used a Spanish brandy, but again, you can use any type of brandy you like. Also, make sure to use a good-quality extra virgin Spanish olive oil, this is what really flavors these potatoes.

Spanish Potatoes with Brandy & Garlic
TIPS & TRICKS to make this recipe: Make sure when you´re cutting the potatoes, that they are all the same size, that way they all cook evenly. When you´re boiling the potatoes, don´t go more than 20 minutes, you want them al-dente, not fully cooked and falling apart. Also, when you´re cooking the garlic, only go about 30 seconds, you want them aromatic, not fully cooked through.

Key Ingredients & Cookware I used in this Recipe:

Watch the Video Below on How to Make these Spanish Potatoes with Brandy & Garlic

Spanish Potatoes with Brandy & Garlic

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/3 cup brandy
  • handful fresh parsley
  • pinch sea salt
  • pinch black pepper


  1. Peel 2 medium sized yukon gold potatoes, wash them and pat them dry, cut off about a 1/4 inch from each end of the potatoes and also from the sides, to end up with a rectangle design, cut each potato in half, then each half in half to end up with evenly sized quarters, cut each quarter into 3 evenly sized pieces

  2. Add the cut potatoes into a sauce pan, fill in with cold water to about 1/2 inch above the potatoes and heat it with a high heat

  3. While the potatoes are boiling, thinly slice 3 large cloves of garlic, finely chop a handful of freshly chopped parsley (you should end up with about a 1/4 cup of chopped parsley) and reserve 1/3 cup of Spanish brandy

  4. After boiling the potatoes for 20 minutes they should be ready, you can pierce one of the potatoes with a toothpick, if it easily goes in but with some resistance, they are perfect, you want them al dente, not falling apart, drain the potatoes into a sieve to get rid of the water

  5. Heat a fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil, after 1 minute add the potatoes into the pan, after 2 minutes flip the potatoes, 2 minutes later add in the sliced garlic and cook for 30 seconds, then add in the brandy and season generously with sea salt & freshly cracked black pepper, toss together in the pan until all the alcohol is gone (about 90 seconds), transfer the potatoes to a dish and serve at once, enjoy!

Recipe Notes

Get the Georgetown Extra Virgin Spanish Olive Oil I used to make this recipe.

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