„Extrem“ knoblauchstarke Kartoffeln | spanische Patatas al Ajillo

Zutaten

• 1/2 cup extra virgin olive oil + 1 tbsp (120 ml + 15 ml)
• 2 1/4 lbs potatoes (1 kilogram)
• 1 head garlic + 2 cloves
• 2 tbsp chopped fresh parsley (8 grams)
• sea salt

Zubereitung

1. 1

   Heat a large fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

2. 2

   In the meantime, separate the cloves of garlic from the head of garlic, then gently twist each clove to easily remove the skins

3. 3

   Add the cloves of garlic into the hot fry pan, mix every 1 to 2 minutes so all the cloves evenly saute

4. 4

   While the garlic is cooking, cut the potatoes (peeled) into small bite-size pieces that are 2 cm (3/4 inch) thick

5. 5

   Once the cloves of garlic are golden fried, about 4 to 5 minutes, remove from the pan and set aside

6. 6

   Using the same pan with the same heat, add in the chopped potatoes, mix with the olive oil, then mix every 3 to 4 minutes so all the potatoes evenly fry

7. 7

   In the meantime, add 2 cloves of garlic roughly chopped into a mortar, along with the chopped parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in 1 tbsp (15 ml) extra virgin olive oil, mix together and set aside

8. 8

   Once the potatoes are golden fried and fully cooked through, about 20 to 25 minutes, remove the pan from the heat, transfer the potatoes into a large bowl, making sure to not add any excess oil in the pan, then add in the fried cloves of garlic, the garlic & parsley sauce and season everything with sea salt, gently toss together until well mixed

9. 9

   Transfer the potatoes into a large serving dish, serve warm or at room temperature, enjoy!