Spanish Garlic Potatoes al Pastor
These Spanish Garlic Potatoes al Pastor are packed with so many great flavors, they are easy to make and come together in about 30 minutes. Gluten Free.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup extra virgin olive oil (240 ml)
- 3 medium potatoes
- 1 head garlic
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 1/2 tsp ground cumin (1.25 grams)
- 1 tsp white wine vinegar (15 ml)
- 1/2 cup white wine (120 ml)
- handful fresh parsley
- sea salt & black pepper
Instructions
- 1
Heat a large fry pan with a medium heat and add in 1 cup (240 ml) extra virgin oive oil
- 2
While the oil is heating, cut 3 potatoes (washed & patted dry) into rounds that are 1/4 inch (.60 cm) thick
- 3
After heating the olive oil for 5 minutes and it´s nice & hot but not smoking, add in the slices of potato, making sure they are all evenly spread out, mix around every 4 to 5 minutes to ensure they´re all evenly fried
- 4
Meanwhile, grab 1 head of garlic, remove the cloves from the head, remove the skins from the cloves, roughly chop the garlic and add into a mortar, along with a pinch of sea salt, 1 tsp (2.30 grams) sweet smoked paprika, 1/2 tsp (1.25 grams) ground cumin and 2 tbsp (8 grams) fresh parsley, using a pestle, pound down on the ingredients until you form a paste, then add in 1 tbsp (15 ml) white wine vinegar and 1/2 cup (120 ml) white wine, gently mix together until well combined and set aside
- 5
After frying the potatoes between 20 to 22 minutes, they should be perfectly cooked, with a light golden fried color, you don´t want to brown them too much, remove the potatoes from the fry pan and transfer into a dish with paper towels
- 6
Pour the hot olive oil into a fine sieve with a bowl underneath, discard the olive oil for the rest of the recipe, but you can re-use it for future recipes
- 7
Heat the same pan with a medium heat and add in the fried potatoes, season with sea salt & black pepper and gently mix together, then add in the garlic mixture and evenly spread it around, cook for 3 to 4 minutes or until all the liquid has been absorbed by the potatoes, then transfer the potatoes into a serving dish and sprinkle with freshly chopped parsley, enjoy!