Sunday, March 29, 2015

Crispy Spanish Potatoes

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These potatoes were often served at home and I loved them.  They remind me of my mother and my childhood. They are so easy, yet hard to master until you figure out a couple of simple tricks.  I am sure every Spanish cook has his or her way of making it, but this is the way I finally got them to come out the way I remembered.

This is the only time I use small yellow potatoes. Russets or small red potatoes are usually what you will find in my food pantry, but for this recipe, yellow are the only way to go.  I say recipe, but there really is no recipe, just a method.  You can make as many or as few as you like, another advantage. All you need is olive oil, mashed garlic, sea salt and pepper.  Fresh parsley is a bonus; and they take no time, just a little patience.

These are perfect in a pinch, when you need to put together a meal and there is no time to fuss.  We had them the other night with lamb chops, but they go well with just about anything. Add some pimenton for a little heat and spice.


Small yellow potatoes
Olive oil, preferably Spanish
Plenty of mashed garlic (about 4 or 5 big ones)
Sea Salt and Pepper

I find the trick is to parboil them for about twenty minutes.  Remove from the water, drain and let them cool.  Cut in half.   Coat the frying pan generously with olive oil..Heat the oil on medium high. Mince the mashed garlic, 3 or 4 big cloves, and add to the oil.  Cook for a couple of minutes on medium heat until golden, making sure the garlic does not burn.  What you are doing is flavoring the oil.  Remove the garlic from the pan. Add the potatoes, cut side down, and cook on medium heat until golden and crispy on that side.  Leave them alone, don't fiddle with them until ready to turn.  Cook on the other side in the same way.  Add back the garlic and sprinkle some sea salt, pepper and fresh parsley.  Toss a couple of times.

  Remove to paper towels and serve.  You can drizzle a little of the flavored oil over them if you want.


  1. What are you trying to do to us, especially so soon after that fried fish recipe? This recipe is definitely another keeper, although I'll have to save it for a while, as right now all potatoes seem to be absent from the stores here.

    1. Now Jim, coating the pan generously with oil, about 4 tbs. is not really frying. I like to call it sautéing! Besides you had Ottolonghi' s I the middle as well as a cute puppy. No fat in either. It averages outT

  2. These would be a favorite in our house in no time!

  3. Oh, how tasty these look! I had planned to make roasted potatoes this evening as part of our dinner, but I might just give these a shot instead (but with Greek olive oil as that is all I have at home). Thanks for another wonderful recipe.

  4. I think you will both like these!

  5. Thank you, I will make these with a small lamb roast for Easter, they are just the ticket!

  6. This is one of my favorite ways to have potatoes. Love them. You are so right about leaving them
    alone -- I sometimes do kick them around too early instead of letting them crisp. Yours are perfectly done. Hope you had a great Easter!


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