Spanish Potatoes with Olive Sauce | Patatas con Salsa de Aceitunas

Ingredients

• 1 kilogram baby gold potatoes (2 1/4 lbs.)
• 6 tbsp extra virgin olive oil (90 ml)
• 5 cloves garlic
• 12 oz jar pitted green jumbo olives (6 oz / 168 grams drained)
• 2 tbsp capers (15 grams)
• 1/2 tsp dried oregano (0.50 grams)
• 1/2 tsp dried thyme (0.50 grams)
• 1 tbsp lemon juice (15 ml)
• sea salt & black pepper
• handful green olives and parsley for garnish

Instructions

1. 1

   Add the potatoes into a colander and rinse under water, then cut each potato in half to end up with large bite-sized pieces

2. 2

   Add the cut potatoes into a stockpot, all in a flat layer, and fill with water, just enough to barely cover the potatoes, then season generously with salt, and heat with a high heat

3. 3

   In the meantime, heat a small fry pan with a medium heat, and add in 2 tbsp (30 ml) olive oil, after a couple of minutes, add in 4 cloves of garlic that have been thinly sliced, and mix continuously, after 1 minute and the garlic is fragrant, turn off the heat

4. 4

   Drain the olives into a colander and shake off any excess liquid, then add them into a food processor, along with the capers, 1 clove garlic, the sautéed garlic, oregano, thyme, lemon juice, and season with salt & pepper, run the food processor for 10 to 15 seconds, then add in 1/4 cup (60 ml) olive oil, and run for another 10 to 15 seconds, or until well mixed together, do not over-purée the sauce

5. 5

   About 20 to 25 minutes after turning on the heat on the potatoes, they should be cooked through, you can always pierce them with a toothpick to ensure they are done, reserve a little of the cooking water, then drain the potatoes into a colander, and then return the potatoes to the stockpot (heat turned off)

6. 6

   Add about a 1/4 cup of the cooking water to the olive sauce, and run the food processor for 10 seconds or until well mixed

7. 7

   Add the olive sauce into the stockpot with the potatoes, and toss together until well mixed

8. 8

   Transfer into a large serving dish, and garnish with green olives and parsley, enjoy!