GARLIC POTATOES from San Sebastian | Patatas al Ajillo a la Donostiarra
Ingredients
- 1 cup extra virgin olive oil 240 ml
- 4 medium potatoes (peeled) 2 1/4 lbs (1 Kilogram)
- 8 cloves garlic (roughly chopped)
- 1/4 tsp crushed red pepper 0.625 grams
- 2 tbsp chopped parsley 5 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- chopped chives for garnish
- sea salt & black pepper
Instructions
-
Heat a large fry pan with a low-medium heat and add in the olive oil
-
In the meantime, cut the potatoes into bite-sized pieces that are 3/4 inch (2 cm) thick
-
Add the cut potatoes into the hot fry pan, mix together, then mix every 3 to 4 minutes so all the potatoes evenly cook
-
After 25 to 30 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat and drain the potatoes into a colander with a heatproof bowl underneath
-
Heat the same pan with a low-medium heat, and add in 3 tbsp (45 ml) of the reserved olive oil from the potatoes, then immediately add in the chopped garlic and crushed red pepper, and mix continuously
-
After 1 minute and the garlic is nice and fragrant, turn off the heat, add the potatoes back into the pan, along with the chopped parsley, and season generously with salt and a kiss of pepper, gently mix together until well mixed
-
Transfer the potatoes into a large serving dish, top off with a dash of paprika and some chopped chives, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)