These Spanish Roasted Potatoes ¨Al Ajillo¨ with Garlic & Parsley are absolutely mind-blowing good. Made with the simplest ingredients, super easy to make and done in about 30 minutes. You can serve these Spanish potatoes as a tapas appetizer or even as a side dish next to your favorite protein.
The term ¨al ajillo¨ in Spain basically refers to any dish that contains garlic & parsley. Usually, you will find this mixture on Spanish shrimp, Spanish mushrooms and even on Spanish hake. But here is the thing, when you pair this ¨al ajillo¨sauce with perfectly roasted potatoes, it takes everything to the next-level in goodness 🙂 .
The secret to perfectly roasting potatoes, is to make sure that each piece of potato is lightly coated in extra virgin olive oil. This is what gives them that light crunch on the outside, while the inside is soft and creamy. Here is another tip, remember to add them all on a single layer when you roast them, that way they all cook evenly.
For this recipe I used yukon gold potatoes, just because the have an incredible texture when they´re roasted. However, you can use any type of potatoes you like for this recipe. Also, make sure to use a high-quality sweet smoked Spanish paprika. As this is what really gives these Spanish roasted potatoes that incredible punch of flavor.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make these Spanish Roasted Potatoes ¨Al Ajillo¨ with Garlic & Parsley
Spanish Roasted Potatoes ¨Al Ajillo¨ with Garlic & Parsley
Ingredients
FOR THE POTATOES:
- 2 yukon gold potatoes
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
FOR THE SAUCE:
- 5 cloves garlic
- 1/4 cup freshly chopped parsley
- 2 tbsp extra virgin olive oil
- 1 tsp sweet smoked Spanish paprika
Instructions
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Wash and pat dry 2 large yukon gold potatoes, cut each potato in half and then each half in half to end up with 4 evenly sized quarters, to cut the wedges cut each quarter from the top in a diagonal cut and ending it in the bottom middle, you should end up with 3 evenly sized wedges from each quarter
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Add the potato wedges into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil, a generous pinch of sea salt and some freshly cracked black pepper, toss together until well combined
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Add the coated potato wedges into a baking tray lined with parchment paper, make sure they are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
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Meanwhile, finely mince 5 cloves of garlic and finely chop a generous handful of fresh parsley
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Heat a small fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, immediately add the minced garlic and chopped parsley and start mixing everything together, you want to cook this between 60 to 90 seconds, enough to lightly cook the garlic until it is fragrant, do not over cook, once done set the pan aside
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After roasting the potatoes for 22 to 24 minutes remove from the oven and transfer to a large bowl, add the garlic and parsley mixture to the potatoes and gently mix together until all the potato wedges are evenly coated, transfer to a shallow bowl and sprinkle the potatoes with a generous portion of sweet smoked Spanish paprika, enjoy!
Recipe Notes
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30 . Apr . 2020