Spanish Vinegar & Garlic Potatoes | Patatas al Ajo Cabañil

Heat a large fry pan with a medium heat and add in a generous 1/2 cup (125 ml) extra virgin olive oil

Meanwhile, peel, wash & pat dry 3 potatoes, then cut each potato into small 1/2 inch (1.25 cm) pieces

After heating the olive oil for 6 to 7 minutes, it should be nice and hot but not smoking, add the potatoes into the pan, mix them around so they´re all coated in the olive oil, mix every 3 to 4 minutes

While the potatoes are cooking make the vinegar & garlic sauce, roughly chop 5 cloves garlic and add into a mortar, along with 1/4 tsp (1.50 grams) sea salt, using a pestle pound down on the garlic & salt until you form a paste, then add in 1/4 cup (60 ml) white wine vinegar and 1 tbsp (3.80) freshly chopped parsley, mix together until well combined, set aside

After frying the potatoes for 16 to 18 minutes they should be perfectly cooked, you can pierce one with a toothpick, if it easily goes in, they are ready to go, remove the pan from the heat and drain everything into a fine sieve with a bowl underneath, reserve the olive oil and use for future recipes

Heat the same pan with a medium heat and add in the drained fried potatoes, season with sea salt & black pepper and mix, then add in the vinegar & garlic sauce and mix together, cook for 4 to 5 minutes or until the sauce has fully incorporated into the potatoes, then transfer into a serving dish and sprinkle with freshly chopped parsley, enjoy!