The Famous MARINATED POTATOES from Granada Spain | Patatas Marinadas

These Andalusian marinated potatoes, known as patatas marinadas granainas, are possibly the best-tasting taters ever. We’re talking a ton of great flavors, simple everyday ingredients, and done in about 40 minutes. Serve them as a tapas appetizer or even as a side. Either way, it’s the kind of food that will fill you with goodness.

To make this recipe, I used baby gold potatoes. You can use any potatoes you like. Though waxy potatoes do work best in this recipe. And if you are using larger potatoes, just cut them into large bite-sized pieces after you boil and peel them.

To make the marinade, I used a mortar & pestle (10% off your order with coupon ONAFORK). Which is what’s traditionally used to make this recipe. If you don’t have one, you can also use a food processor, hand blender, or even a Nutribullet.

TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm, at room temperature, or even chilled. 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 (10% OFF Your Order with Coupon ONAFORK)
SPANISH MORTAR & PESTLE (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make these Andalusian Marinated Potatoes

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Andalusian Marinated Potatoes | Patatas Marinadas Granainas

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Calories 312 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/4 lbs baby gold potatoes 1 kilogram
• 8 cloves garlic
• 1 jarred roasted red bell pepper
• 2 tsp dried oregano 2 grams
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp ground cumin 3 grams
• 1 tbsp white wine vinegar 15 ml
• 1/2 cup dry white wine 120 ml
• 3 tbsp extra virgin olive oil 45 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

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

2. In the meantime, add 4 cloves of garlic into a mortar, along with the jarred roasted red bell pepper, oregano, paprika, cumin, and season with salt & pepper, then using a mortar, pound down on the ingredients until they're well mashed, then add in the vinegar and white wine, give it a mix, and set aside

3. About 25 minutes after turning on the heat on the potatoes, they should be cooked through, you can always pierce them with a toothpick to ensure they are done (if you see yours need more time, just boil them until tender), at this point, transfer the potatoes into a bowl with iced water

4. Once the potatoes are cool enough to handle, gently peel them and then add them into a large bowl, pour the marinade over the potatoes, and let them sit for 10 minutes

5. Heat the same stockpot with a medium heat and add in the olive oil

6. After a couple of minutes, add in 4 cloves of garlic, roughly chopped, and mix continuously, after 1 minute, add in the marinated potatoes and season with salt & pepper, give the stockpot a gentle shake and simmer for 5 minutes, or until the marinade has reduced in half, then remove from the heat

7. Transfer the potatoes and sauce into a serving dish and top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)

Nutrition Facts

Andalusian Marinated Potatoes | Patatas Marinadas Granainas

Amount Per Serving

Calories 312 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 208mg9%

Potassium 1241mg35%

Carbohydrates 45g15%

Fiber 5g21%

Sugar 4g4%

Protein 5g10%

Vitamin A 289IU6%

Vitamin C 24mg29%

Calcium 61mg6%

Iron 3mg17%

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

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