Sautéed Potatoes with Spanish Mojo Picon
These Sautéed Potatoes with Spanish Mojo Picon are the ultimate Spanish tapas dish. Loaded with flavors, easy to make and guaranteed to be a hit.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium sized yukon gold potatoes
- 2 tbsp virgin olive oil
- sea salt
- 4 jarred roasted red bell peppers
- 3 slices toasted baguette bread
- 2 cloves roasted garlic
- 1 clove raw garlic
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 1/2 tsp ground cumin (1 gram)
- 1 tsp white wine vinegar (5 ml)
- 1/3 cup extra virgin olive oil (78 ml)
- 1/4 cup cold water (59 ml)
- sea salt
- black pepper
- handful freshly chopped parsley
Instructions
- 1
Wash 2 yukon gold potatoes, add them into a large sauce pan, fill with cold water to about 1/2 inch above the potatoes, heat with a high heat
- 2
Meanwhile make the mojo picon, add 4 jarred roasted red bell peppers into a food processor, along with 3 slices of toasted baguette bread, 2 cloves roasted garlic, 1 clove raw garlic, 1 tsp sweet smoked paprika, 1/2 tsp ground cumin, 1 tsp white wine vinegar, 1/3 cup extra virgin olive oil and 1/4 cup cold water, season with sea salt & black pepper, run the food processor on a low speed between 4 to 5 minutes or until all the ingredients have combined together and you end up with a creamy sauce, set aside
- 3
About 20 minutes since turning on the heat on the potatoes, they should be perfectly cooked al dente, you don´t want to over cook them or they will fall apart when you cut them, drain into a strainer, rinse under cold water, add the potatoes into a bowl and fill with ice cold water, after 1 minute remove the skins from the potatoes, pat them dry and cut each one into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick
- 4
Heat a large fry pan with a medium-high heat
- 5
After 3 minutes add in 2 tbsp virgin olive oil and instantly add in the slices of potato, make sure they´re all in a single layer, cook in batches, turn the potatoes frequently so they evenly saute, after 5 to 6 minutes remove from the pan and transfer to a dish with paper towels, continue to cook with the same technique until done, season the potatoes with sea salt
- 6
Transfer the mojo picon sauce into a small bowl, add to a serving dish, add the sauteed potatoes into the dish and sprinkle with freshly chopped parsley, serve at once, enjoy!