Recipe: Spanish-Style Potatoes
Have a fiesta with these double-cooked crispy potatoes
We love small Yukon Golds for their rich, yellow flesh. If you can't find the baby version, regular Yukons will work just fine-fake the size by quartering them first. For a make-ahead option, boiled potatoes can be kept covered in the fridge for up to two days until ready to serve.
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To learn more, read "Taters Gonna Tate."
Recipe adapted from the Tasting Table Test Kitchen
Spanish-Style Potatoes
Crisp double-cooked baby Yukon Golds with garlic and parsley for a simple but memorable side.
Prep Time
15
minutes
Cook Time
35
minutes
servings
4
to 6 servings
Total time: 50 minutes
Ingredients
- 3 pounds baby Yukon Gold potatoes, peeled
- Kosher salt, to taste
- ⅓ cup minced Italian parsley
- 2 large garlic cloves, smashed and minced
- ⅓ cup olive oil
- Flaky sea salt, to taste
- 2 tablespoons unsalted butter
- 1 small lemon, for zesting
Directions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the parsley and garlic.
- Strain the cooked potatoes and transfer them to a towel-lined sheet tray.
- In a large sauté pan, heat the olive oil over medium-high heat. Add the potatoes and cook, shaking the pan occasionally, until the potatoes are light golden brown, 5 minutes. Add 2 tablespoons of the parsley mixture, along with a pinch of flaky sea salt, and continue to cook, shaking the pan and stirring with a wooden spoon, until the garlic and parsley are fragrant and crispy, 1 to 2 minutes. Add the butter and the remaining parsley mixture.
- Using a Microplane, zest the lemon directly over the potatoes. Stir to combine and cook 1 minute more. Remove from the heat and season to taste with flaky sea salt. Transfer to a platter and serve.
Nutrition
| Calories per Serving | 320 |
| Total Fat | 16.1 g |
| Saturated Fat | 4.2 g |
| Trans Fat | 0.2 g |
| Cholesterol | 10.2 mg |
| Total Carbohydrates | 41.1 g |
| Dietary Fiber | 5.3 g |
| Total Sugars | 2.0 g |
| Sodium | 594.8 mg |
| Protein | 4.9 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
