The Famous GARLIC POTATOES from Málaga Spain | Papas con Adobillo

Ingredients

• 480 ml (2 cups)extra virgin olive oil
• 700 g (1 1/2 lb), 3 mediumgold potatoes
• 8 clovesgarlic
• 2.5 g (1 tsp)sweet smoked Spanish paprika
• 1 g (1 tsp)dried oregano
• 1.5 g (1/2 tsp)ground cumin
• 0.65 g (1/4 tsp)crushed red pepper
• 15 ml (1 tbsp)white wine vinegar
• 60 ml (1/4 cup)water
• to tastesea salt and black pepper
• to garnishfresh parsley

Instructions

1. 1

   Slice and rinse

   Peel the potatoes and cut them into rounds 0.625 cm (1/4 inch) thick. Rinse the slices in a bowl under running water for 1 minute, or until the water runs clear, then spread them on a tea towel and pat completely dry.

2. 2

   Heat the oil

   Set a large frying pan over a medium heat and add the olive oil.

3. 3

   Prepare the garlic

   Meanwhile, make a slit in each garlic clove, leaving the skins on.

4. 4

   Fry the garlic

   Add the garlic cloves to the hot pan and sauté for 5 minutes. Lift them out and set aside.

5. 5

   Cook the potatoes

   Carefully add the potato slices to the oil and turn them to coat. Stir every 3 to 4 minutes so they cook evenly.

6. 6

   Make the sauce

   Meanwhile, remove the garlic skins and put the cloves in a mortar with the paprika, oregano, cumin and crushed red pepper. Season with salt and pepper, then pound with a pestle until the garlic is well mashed. Stir in the vinegar and water.

7. 7

   Check the potatoes

   After 20 to 25 minutes, when the potatoes are golden and just cooked through, check one with a toothpick if needed. Remove the potatoes from the pan, set aside and season with salt.

8. 8

   Strain the oil

   Pour the oil from the pan through a fine sieve into a heatproof jug.

9. 9

   Finish in sauce

   Set the same pan over a low-medium heat and add 30 ml (2 tbsp) of the reserved oil; save the rest for another use. Arrange the potato slices in a single layer and pour the garlic sauce over them, spreading it around. Heat for 5 to 10 minutes, gently shaking the pan now and then, then remove from the heat.

10. 10

    Garnish and serve

    Transfer the potatoes to a serving dish and finish with fresh parsley.

What are papas con adobillo?

Papas con adobillo is a Málaga-style Spanish potato dish, often served as a tapa or side. Its name refers to the potatoes being dressed in an adobo-style mixture of seasonings.

This version builds flavour in stages: garlic is fried in the oil, mashed with spices and vinegar, then warmed with the potatoes. That final coating gives the rounds a savoury, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 3g protein, 25g carbs, 41g fat.

The potato supplies most of the carbohydrates, while the olive oil is the main source of fat. There is little protein in the listed ingredients, so serve a portion with grilled fish, eggs or beans and add a green vegetable to balance the plate.

Why dry potatoes matter

Dry slices: rinsing removes loose surface starch, while patting the potatoes dry helps limit spluttering when they meet the hot oil.

Even rounds: aim for slices about 0.625 cm thick so they cook at a similar pace. If some are much thicker, they may need longer in the pan.

Building the garlic adobillo

Garlic first: frying the whole, slit cloves softens them before they are mashed into the sauce. Keep their skins on in the pan, then remove them before using the mortar.

Spice and vinegar: paprika, oregano, cumin and a little crushed red pepper make a warm, savoury blend. Vinegar and water loosen the mashed garlic so it can spread across the potatoes.

Frying without rushing

Steady heat: cook the potatoes over medium heat and stir every 3 to 4 minutes, rather than constantly moving them. This gives them time to turn golden while cooking through.

Doneness: the rounds should be golden and tender enough for a toothpick to pass through. If they brown before they are tender, lower the heat and continue cooking gently.

The final coating

Measure the oil: after straining, use 30 ml (2 tbsp) for the finishing stage and reserve the remainder for another use.

Gentle finish: keep the potatoes in a flat layer and shake the pan occasionally as the sauce warms for 5 to 10 minutes. This helps coat the slices without breaking them up.

Serving ideas

Serve the potatoes warm as a tapas dish, or alongside grilled fish, roast chicken or vegetables. A simple salad can add freshness alongside the rich, garlicky potatoes.

Bring them to the table soon after the final warming, while the sauce still clings to the rounds. Offer extra parsley at the table if you like.

Recipe notes & tips

• Pat the rinsed potato slices thoroughly dry before frying.
• Use a large pan so the potatoes can cook in an even layer.
• Stir the slices every 3 to 4 minutes to help them brown evenly.
• Mash the garlic while it is still warm and easy to crush.
• Strain the oil into a heatproof jug and let it cool before storing it for another use.

Variations

• Milder heat: leave out the crushed red pepper for a gentler sauce.
• More tang: add a little extra white wine vinegar to the garlic mixture.
• Fresh herbs: finish with chopped parsley and a small amount of fresh oregano.
• Smokier flavour: use smoked paprika with a stronger smoky note.
• Tapas spread: serve with olives and a simple tomato salad.

Common mistakes to avoid

• Wet potatoes: they can splutter in hot oil; dry them thoroughly with a tea towel.
• Uneven slices: thick and thin rounds cook at different speeds; cut them to a similar thickness.
• Overcrowded pan: the potatoes may cook unevenly; use a large pan and arrange them carefully.
• Rushed frying: the outside can brown before the centre softens; keep the heat moderate and check with a toothpick.
• Broken rounds: vigorous stirring can damage the slices; turn them gently and shake the pan for the final stage.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan until hot throughout; the potatoes will be softer than when freshly made.

Frequently asked questions