"EXTREME Garlic" Garlic Potatoes | Spanish Patatas al Ajillo

Ingredients

• 120 ml + 15 mlextra-virgin olive oil
• 1 kilogrampotatoes
• 1 head + 2 clovesgarlic
• 8 gramsfresh parsley, chopped
• to tastesea salt

Instructions

1. 1

   Heat the oil

   Set a large frying pan over a medium heat and add 120 ml of extra-virgin olive oil.

2. 2

   Peel the garlic

   Meanwhile, separate the cloves from the head of garlic and gently twist each one to loosen and remove its skin.

3. 3

   Fry the cloves

   Add the peeled cloves to the hot pan. Stir every 1–2 minutes so they sauté evenly.

4. 4

   Cut the potatoes

   While the garlic cooks, peel the potatoes and cut them into bite-sized pieces about 2 cm thick.

5. 5

   Remove the garlic

   When the garlic cloves are golden, after about 4–5 minutes, lift them out of the pan and set them aside.

6. 6

   Fry the potatoes

   Keep the pan at the same heat and add the chopped potatoes. Turn them to coat in the oil, then stir every 3–4 minutes so they fry evenly.

7. 7

   Make the dressing

   Meanwhile, put 2 roughly chopped garlic cloves, the chopped parsley and a little sea salt in a mortar. Pound with a pestle until paste-like, then stir in 15 ml of extra-virgin olive oil and set aside.

8. 8

   Toss everything together

   When the potatoes are golden and cooked through, after about 20–25 minutes, take the pan off the heat. Transfer the potatoes to a large bowl, leaving excess oil behind in the pan. Add the fried garlic, garlic-and-parsley dressing and sea salt to taste, then toss gently to combine.

9. 9

   Serve the potatoes

   Transfer the potatoes to a large serving dish and serve warm or at room temperature.

What are patatas al ajillo?

Patatas al ajillo means potatoes with garlic, a simple Spanish-style preparation built around fried potatoes and plenty of garlic. This version uses both mellow, golden whole cloves and a sharper garlic-and-parsley paste, so the flavour runs through the dish in two ways.

The method keeps the potatoes in one pan and finishes them in a bowl, where they can be gently coated without soaking up the pan's excess oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 6g protein, 47g carbs, 27g fat.

Most of the carbohydrates come from the potatoes, while the olive oil provides most of the fat; the potatoes and parsley contribute a little protein. Pair a serving with a protein-rich main and a fresh vegetable side for a more balanced plate.

Choose potatoes that hold their shape

Potatoes: A variety suitable for frying works well here, as the pieces need to become tender while keeping their shape. Cut them into similarly sized, 2 cm pieces so they cook at a similar pace.

Garlic: The whole cloves cook first and turn sweet and mellow; the two chopped cloves in the dressing stay more assertive. Keeping the two preparations separate gives the finished dish its layered garlic flavour.

Fry gently and evenly

Garlic: Keep the heat at medium and stir the cloves every minute or two. Remove them as soon as they are golden, since garlic can darken quickly and taste bitter if left in hot oil.

Potatoes: Turn the pieces every 3–4 minutes rather than stirring constantly. This gives them time to colour, while regular turning helps them cook evenly in the pan.

Check the texture as you cook

Doneness: The potatoes should be golden on the outside and tender all the way through. Test a larger piece with a knife or fork; it should go in easily without the potato falling apart.

Dressing: Pound the raw garlic and parsley until they form a rough paste, then mix in the oil. A mortar gives the mixture a cohesive texture, but the key cue is that the parsley and garlic are well crushed.

Finish off the heat

Timing: The garlic takes about 4–5 minutes, while the potatoes need about 20–25 minutes. Prepare the dressing as the potatoes cook to keep the total time around 35 minutes.

Tossing: Leave the extra frying oil in the pan when you transfer the potatoes. Add the dressing and fried cloves in the bowl, then toss gently so the potatoes are coated without breaking up.

Serve with a simple main

These potatoes work as a side for grilled fish, roast chicken or a plate of vegetables. Their garlicky richness also pairs well with a crisp salad or another fresh, lightly dressed accompaniment.

They can be served warm or at room temperature, making them convenient to put out with a spread of tapas-style dishes.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they finish cooking at roughly the same time.
• Keep the garlic cloves moving and lift them out as soon as they turn golden.
• Use a wide pan so the potatoes have room to fry rather than crowding together.
• Prepare the parsley and raw-garlic paste while the potatoes are cooking.
• Taste for salt after adding the dressing, then toss gently to avoid breaking the potatoes.

Variations

• Add smoked paprika: stir a little through the potatoes as they finish frying.
• Use a different herb: replace some or all of the parsley with chopped fresh coriander.
• Add chilli: pound a small amount of chilli with the raw garlic and parsley.
• Add lemon: finish with a little finely grated lemon zest for a fresh note.
• Make it a meal: serve the potatoes alongside fried eggs or grilled fish.

Common mistakes to avoid

• Burning the garlic: keep the heat medium and remove the cloves as soon as they are golden.
• Uneven potato pieces: cut them to a similar size so they cook at the same rate.
• Crowding the pan: use a roomy frying pan so the potatoes can fry evenly.
• Stirring too often: turn the potatoes every 3–4 minutes to give them time to brown.
• Adding all the pan oil: transfer the potatoes with a slotted spoon or spatula and leave excess oil behind.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over a medium heat until hot, or serve at room temperature; the potatoes may soften after chilling.

Frequently asked questions