Spanish Oregano Potatoes (Patatas al Oreganillo)
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A flavorful Spanish dish made with potatoes, garlic, and oregano, perfect as a tapas appetizer or side dish.
00:30:00 total
Serves 4
easy
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Ingredients
- extra virgin olive oil - 240 ml (for frying)
- potatoes - 1 kg (peeled and cut into bite-sized pieces)
- garlic - 6 (cloves, peeled)
- dried oregano - 2 teaspoons (for flavor)
- sweet smoked Spanish paprika - 1/2 teaspoon (for flavor)
- saffron threads - 1/4 teaspoon (for flavor)
- fresh parsley - 2 tablespoons (chopped, for garnish)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
- white wine vinegar - 30 ml (or apple cider vinegar)
- water - 120 ml (for mixing)
Instructions
- Heat Oil: Heat a large fry pan over medium heat and add the olive oil.
- Prepare Potatoes: Cut the potatoes into bite-sized pieces.
- Fry Garlic: Add the garlic cloves to the hot oil and fry until lightly golden, about 3 minutes. Remove and set aside.
- Fry Potatoes: Add the chopped potatoes to the same pan and mix to coat in oil. Fry for about 25-30 minutes, stirring every 3-4 minutes.
- Make Oregano Sauce: In a mortar, combine fried garlic, oregano, paprika, saffron, parsley, and sea salt. Pound into a paste.
- Mix Sauce: Add vinegar and water to the paste and mix well.
- Combine Potatoes and Sauce: Once potatoes are golden and cooked, drain them and return to the pan. Add the oregano sauce, season with salt and pepper, and mix gently.
- Simmer: Simmer for 3-4 minutes until potatoes absorb the sauce.
- Serve: Transfer to a serving dish and garnish with fresh parsley.
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