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. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   While the oil heats, cut the potatoes (peeled) into bite-sized pieces that are 2 cm (3/4 inch) thick

3. 3

   Add the chopped potatoes into the hot fry pan, mix together, then mix every 3 to 4 minues so they all evenly fry

4. 4

   In the meantime, thinly slice the onions and thinly slice the garlic

5. 5

   Once 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. 6

   Heat 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. 7

   After a couple of minutes add in the sliced onion and garlic, mix together, then mix every 1 to 2 minutes

8. 8

   After 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. 9

   Transfer into a large serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!