Patatas con ajo y perejil (Potatoes with garlic and parsley)

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Patatas con ajo y perejil (Potatoes with garlic and parsley)
Patatas con ajo y perejil (Potatoes with garlic and parsley)
Servings:Serves 4
Calories per serving:174
Ready in:25 minutes
Prep. time:10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013
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There are many recipes for potatoes with garlic and parsley and this simple version comes from Jaén.

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  1. Heat the oil gently and add the potatoes.
  2. Allow the potatoes to stew in the oil until cooked. Do not allow them to go brown.
  3. Drain off most of the oil, add the garlic and parsley and cook for a further minute or two.
  4. At the last moment, stir in the paprika and add a splash or two of the white wine vinegar.
  5. Do not allow the paprika to cook for too long or it will become bitter.

Serving suggestions

Serve as a tapa with allioli or with some salad and nice bread.


You can substitute lemon juice for the white wine vinegar.

Chef's notes

Add as much or as little garlic, parsley, paprika and wine vinegar as you like. If you are using a lot of garlic, leave the cloves whole. You will achieve a stronger garlic taste by frying the garlic separately and adding it to the potatoes at the last minute. --JuliaBalbilla 08:45, 11 January 2009 (UTC)

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