Classic Spanish Potatoes with Onions | Patatas Fritas con Cebolla

📝 Ingredients

• 1 cup extra virgin olive oil (240 ml)
• 2 1/4 lbs yukon gold potatoes (1 kilogram)
• 3 medium onions
• 6 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• sea salt & black pepper
• fresh parsley for garnish

👨‍🍳 Instructions

1. 1Heat a large fry pan with a medium heat and add in the olive oil
2. 2While the oil heats, cut the potatoes (peeled) into bite-sized pieces that are 2 cm (3/4 inch) thick
3. 3Add the chopped potatoes into the hot fry pan, mix together, then mix every 3 to 4 minues so they all evenly fry
4. 4In the meantime, thinly slice the onions and thinly slice the garlic
5. 5Once the potatoes are golden fried and cooked through, about 25 to 30 minutes (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat and drain the potatoes into a colander with a heat-proof bowl underneath
6. 6Heat the same fry pan with a medium heat and add in a 1/4 cup (60 ml) of the reserved olive oil from the potatoes
7. 7After a couple of minutes add in the sliced onion and garlic, mix together, then mix every 1 to 2 minutes
8. 8After 10 minutes and the onions are slightly browned, add the potatoes back into the pan, along with the paprika, and season with sea salt & black pepper, mix together until well mixed
9. 9Transfer into a large serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!