Spanish Patatas Mozárabes
Ingredients
- 2 1/4 lbs yukon gold potatoes 1 kilogram
- 1/2 cup low fat mayonnaise 120 grams
- 1 clove garlic
- 1 tsp dijon mustard 5 grams
- 1 tsp honey 7 grams
- 1 1/2 tsp lemon juice 8 ml
- 1 tbsp extra virgin olive oil 15 ml
- 1 tsp sweet smoked Spanish paprika 2.5 grams
- 1 tsp dried oregano 1 gram
- 1/2 tsp ground cumin 1.5 grams
- 1/2 tsp onion powder 1.2 grams
- pinch sea salt
- dash black pepper
EXTRAS
- fresh parsley
- dash hot smoked Spanish paprika
Instructions
-
Peel, wash and dry the potatoes, then cut each one into bite-sized pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, fill with water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat
-
After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick, if it easily goes in but with some resistance they are ready, drain the potatoes into a colander and rinse under cold water
-
While the potatoes are draining make the sauce, add the mayonnaise into a bowl, finely grate in the clove of garlic, add in the dijon mustard, honey, lemon juice, olive oil, sweet smoked paprika, oregano, cumin and onion powder, season with sea salt & black pepper and whisk together until you get a creamy sauce
-
Once the potatoes are cool enough to handle add them into a serving plate, spoon the sauce over the potatoes, then sprinkle with a kiss of hot smoked paprika and some fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprikas I used to make this Recipe (25% OFF Your Order if You Purchase From this Link)