Andalusian Marinated Potatoes | Patatas Marinadas Granainas

Ingredients

• 1 kg (2 1/4 lb)baby gold potatoes
• 8 clovesgarlic
• 1jarred roasted red pepper
• 2 tsp (2 g)dried oregano
• 1 tsp (2.5 g)sweet smoked Spanish paprika
• 1 tsp (3 g)ground cumin
• 1 tbsp (15 ml)white wine vinegar
• 120 ml (1/2 cup)dry white wine
• 3 tbsp (45 ml)extra-virgin olive oil
• to tastesea salt and black pepper
• to garnishchopped parsley

Instructions

1. 1

   Boil the potatoes

   Rinse the potatoes in a colander. Arrange them in a single layer in a stockpot, cover with just enough water, season generously with salt and bring to the boil over high heat.

2. 2

   Make the marinade

   While the potatoes cook, pound 4 garlic cloves with the roasted pepper, oregano, paprika, cumin, salt and pepper in a mortar until well mashed. Stir in the vinegar and white wine, then set the marinade aside.

3. 3

   Check the potatoes

   After about 25 minutes of cooking, test a potato with a toothpick; it should pass through easily. If they are not tender yet, continue boiling until they are, then transfer the potatoes to a bowl of iced water.

4. 4

   Marinate the potatoes

   When the potatoes are cool enough to handle, peel them gently and place them in a large bowl. Pour over the marinade and leave for 10 minutes.

5. 5

   Warm the oil

   Heat the same stockpot over medium heat and add the olive oil.

6. 6

   Simmer the potatoes

   After a couple of minutes, add the remaining 4 garlic cloves, roughly chopped, and stir continuously. After 1 minute, add the marinated potatoes, season with salt and pepper, and gently shake the pot. Simmer for 5 minutes, or until the marinade has reduced by half, then remove from the heat.

7. 7

   Finish and serve

   Transfer the potatoes and sauce to a serving dish and scatter over the chopped parsley.

What are patatas marinadas granadinas?

Patatas marinadas granadinas are potatoes dressed in a punchy marinade and briefly simmered so they absorb its flavour. The name points to Granada in Andalusia, where this style of seasoned potato dish is associated with Spanish home cooking.

This version combines roasted red pepper, smoked paprika, cumin, oregano, garlic, vinegar and white wine. Boiling the potatoes first keeps their centres tender, while the final reduction coats their surfaces with the marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 5g protein, 45g carbs, 11g fat.

Most of the carbohydrates come from the potatoes; the olive oil supplies most of the fat, while the potatoes and smaller amounts from the other ingredients contribute protein. Pair a serving with a protein-rich main and a green vegetable or salad for a more balanced plate.

Build a balanced marinade

Pepper and spices: pounding the roasted pepper with oregano, paprika and cumin makes a coarse, fragrant base. Mash it thoroughly so it can spread across the potatoes rather than sitting in separate pieces.

Wine and vinegar: the white wine loosens the mixture, while vinegar adds a sharp edge. Stir both in after pounding to keep the marinade easy to pour.

Cook the potatoes until tender

Even cooking: keep the potatoes in a single layer and cover them with only enough water to submerge them. Start checking at about 25 minutes, as the exact time depends on their size.

Toothpick test: a toothpick should slide into a potato without resistance. If the centre still feels firm, give them more time in the boiling water before cooling.

Peel and marinate gently

Cooling: the iced water cools the potatoes enough to handle and helps make peeling easier. Drain them before adding the marinade so excess water does not dilute it.

Handling: peel carefully and move the potatoes gently once they are in the bowl. Leave them in the marinade for 10 minutes, giving the flavours time to settle in before the final simmer.

Reduce the sauce without breaking the potatoes

Garlic: stir the roughly chopped garlic in the olive oil for 1 minute, keeping it moving so it does not catch. This gives the oil a garlicky base for the potatoes and marinade.

Gentle finish: shake the pot rather than stirring vigorously, which helps keep the peeled potatoes whole. Simmer for 5 minutes, stopping when the marinade has reduced by half and clings to them.

Serving and timing

These potatoes can be served warm or at room temperature, with the parsley added just before serving. They work alongside grilled fish, roast chicken or other Spanish-style small plates.

The stated total time is 45 minutes, including the boiling, cooling, marinating and final simmer. Have the marinade ready while the potatoes cook to make good use of that time.

Recipe notes & tips

• Choose potatoes of a similar size so they become tender at roughly the same time.
• Salt the cooking water generously so the potatoes are seasoned from within.
• Use iced water to cool the potatoes quickly enough to peel comfortably.
• Taste the marinade before pouring it over the potatoes and adjust the salt and pepper.
• Shake the pot gently during the final simmer to help coat the potatoes without breaking them.
• Scatter the parsley over the dish just before serving for a fresh finish.

Variations

• Add chilli: pound a little chilli with the pepper and spices for extra heat.
• Use fresh oregano: substitute finely chopped fresh oregano for the dried herb and taste the marinade before using.
• Try sherry vinegar: swap it for the white wine vinegar for a different Spanish-style tang.
• Add lemon: finish with a small squeeze of lemon juice for a brighter flavour.
• Serve with olives: add a few pitted olives to the serving dish for a briny accent.

Common mistakes to avoid

• Uneven potatoes: potatoes of very different sizes cook at different rates; choose a similar-sized batch or check each one for tenderness.
• Undercooking: a firm centre will not absorb the marinade as well; boil until a toothpick passes through easily.
• Watered-down marinade: wet potatoes dilute the sauce; drain them well after the iced-water bath.
• Burnt garlic: garlic can catch quickly in hot oil; stir constantly for its one-minute cooking time.
• Broken potatoes: vigorous stirring can mash peeled potatoes; shake the stockpot gently instead.
• Over-reducing the sauce: the potatoes can become dry if the marinade cooks away; remove the pot when it has reduced by half.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat, adding a small splash of water if the sauce seems too thick; they can also be served cold or at room temperature.

Frequently asked questions