Spanish Patatas En Adobillo Recipe

I’ve gotta say, I fell hard for this Spanish Patatas en Adobillo recipe the first time I made it because the way the tangy vinegar and crisp garlic mashed perfectly with the potatoes reminded me of those laid-back weekends with my best buds even if I had to tweak it a bit to get it just right.

I love Spanish Patatas En Adobillo. I think its amazing thanks to 1 kg potatoes, garlic, extra virgin olive oil, a splash of vinegar and both sweet and smoked paprika.

This dish packs vitamins and keeps me energised. My recipe is simple, flavorful and authentic.

Ingredients

• Potatoes are rich in carbohydrates, providing fibre and energy for a hearty base.
• Garlic brings bold flavor and may help your immune system.

  It really punches taste.

• Extra virgin olive oil is healthy fat that smooths and binds flavours, making dish mellow.
• Vinegar adds tangy acidity, balancing the sweet and savory notes in this recipe.
• Sweet and smoked paprika bring a warm, smoky kick and vibrant color.
• Bay leaf subtly infuses herbal aroma, rounding off the dish with a gentle taste.
• Salt and pepper enhance flavours and tie all ingredients together for a balanced dish.

Ingredient Quantities

• 1 kg potatoes (scrubbed and cut into chunks)
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar (or sherry vinegar if you prefer)
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• A pinch of dried oregano (optional)

How to Make this

1. Start by scrubbing the potatoes and cutting them into chunks. Meanwhile, peel and thinly slice the garlic cloves.

2. Boil the potato chunks in salted water until they are just tender but not falling apart, about 10 to 12 minutes. Drain them well.

3. Heat the olive oil in a large frying pan over medium heat. Toss in the sliced garlic and the bay leaf, frying until the garlic turns just a light golden color.

4. Carefully add the drained potatoes to the pan and fry them until they start to get a bit crispy on the outside.

5. Lower the heat a little and pour in the white wine vinegar. If you like, you can swap it with sherry vinegar instead.

6. Sprinkle the sweet paprika, smoked paprika, salt, black pepper, and a pinch of dried oregano over the potatoes. Stir gently so every piece gets some of that flavorful mix.

7. Let the pan simmer for a few minutes so that the potatoes fully soak in all the tangy and garlicky goodness.

8. Make sure to stir every now and then to prevent the garlic from burning and to keep everything evenly cooked.

9. Taste the dish and adjust the seasoning if needed, then serve warm. Enjoy your Spanish Patatas en Adobillo!

Equipment Needed

1. A sturdy cutting board
2. A sharp chef’s knife
3. A scrub brush for the potatoes
4. A large pot for boiling the potatoes
5. A colander to drain the potatoes
6. A roomy frying pan
7. Measuring spoons and cups
8. A spatula for stirring

FAQ

• What should I look for when choosing the potatoes?
  Pick any starchy or all-purpose potatoes that hold up well when cooked. Russets and Yukon Golds work gr8 cause they stay firm through that long simmer.
• How do I know when the potatoes are cooked?
  You’ll see that they are tender when you poke them with a fork. They should be soft inside but not mushy on the outside.
• Can I use another type of vinegar if I don’t have white wine vinegar?
  Yeah, you can use sherry vinegar as mentioned or even red wine vinegar if thats what you got. Just be sure to adjust it to your taste.
• What does the combination of sweet and smoked paprika do?
  The sweet paprika gives it that mild, round flavor while the smoked paprika adds a deep, slightly charred taste. Together, they make the dish irresistible.
• Any tips for achieving the best flavor?
  Try to let the potatoes sit in the adobillo sauce for at least 15 mins after cooking so the flavors can blend good. It’s a simple trick that brings out the taste even more.

Spanish Patatas En Adobillo Recipe Substitutions and Variations

• If you dont have extra virgin olive oil, try substituting with vegetable oil or canola oil; they might change the flavor just a little
• Instead of white wine vinegar, some apple cider vinegar can work fine though it may be a tad sweeter than the original
• For sweet paprika, you can use Hungarian paprika as a substitute – it has a similar look and taste even if it’s not exactly the same
• If you dont have a bay leaf, a pinch of dried thyme can work in a pinch although it will add a slightly different herby flavor

Pro Tips

1. Make sure you don’t overcook the potatoes. They should be tender but not mushy so they hold their shape when you fry them. If you overdo it then they can fall apart and the dish won’t look as good.

2. Watch the garlic very closely while frying. It only takes a few seconds for the garlic to go from golden to burnt so keep stirring and lower the heat if needed.

3. Don’t be afraid to let the vinegar simmer for a few minutes. This really helps the potatoes absorb all that tangy flavor, but be careful not to let it evaporate completely.

4. Try using a mix of sweet and smoked paprika unevenly. It gives the dish a deeper flavor and a bit of a smoky kick, but make sure you stir everything well so each potato piece gets coated.