Patatas the Spanish Way #6: ‘’en Adobillo

Ingredientes

RECIPE:

400 grams of potatoes (4 units)

4 tbsp of olive oil

15 grams of garlic (2-3 cloves)

1 tsp of cumin

1 tsp of oregano

2 tsp of salt

½ cup of sherry vinegar

½ cup of water

2 tsp of smoked paprika

For the ‘’majado’’, chop the garlic in big chunks and fry it at medium heat until golden. Transfer to a mortar and fry the oregano in the same oil, just for one or two minutes. Grind them both, together with some salt and the cumin. Once a coarse paste, add the vinegar and the water.

Use the same oil (already packed with a nice aroma from the previous step) to fry the potatoes at high heat, for around 15 minutes, until they soft and with some colour. Reserve the potatoes and remove most of the oil from the pan, but leave around 1-2 tbsp.

Once the oil has cooled down a little bit, drop the paprika, stir for 20-30 seconds and add the majado. Cook for around 5 minutes to evaporate most of the liquid, and get a delicious oily dressing on the pan. Now drop the potatoes back in, raise the heat, and stir fry for around two minutes.

This is the perfect side dish to serve with meat or fish, but also a good appetizer to eat as a tapa with a beer.