Spanish Garlic & Vinegar Potatoes | Patatas Chulas
Ingredients
- 1 1/2 cups extra virgin olive oil 360 ml
- 2 potatoes 1 lbs / 450 grams
- 3 cloves garlic (roughly chopped)
- 1/4 cup chopped parsley 15 grams
- 1 tbsp sherry vinegar 15 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt
Instructions
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Add the garlic, parsley and a pinch of sea salt into a mortar, using a pestle, pound down on the ingredients until you form a paste-like texture, then add in the sherry vinegar, 1 tbsp (15 ml) olive oil and mix together, set aside
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, cut the potatoes (peeled) into rounds that are 1 cm thick (a little over a 1/4 inch)
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Once the olive oil is nice and hot in the pan, add in the sliced potatoes, all in a flat layer, gently mix the potatoes every 3 to 4 minutes so they all evenly cook
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After about 25 minutes and the potatoes are golden fried, you can always pierce them with a toothpick to ensure they are done, transfer them into a dish with paper towels, then season with sea salt
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Add the potatoes into a serving dish and brush the garlic and vinegar sauce over the potatoes, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Extra Virgin Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)