Spanish Vinegar Garlic Potatoes Patatas Al Ajo Cabanil Recipe

Making Patatas Al Ajo Cabanil totally elevates my potato game—crisp, golden bites with a garlicky and tangy twist that’s perfect for a cozy meal or a tapas night. Trust me, these are dangerously addictive and the fresh parsley at the end adds that pop of color and freshness that just makes them Instagram-ready!

The bold and rich flavors of Spanish cuisine are what I love best, and Patatas Al Ajo Cabanil is a perfect example of that, with aromas and tastes that are absolutely delightful. This cast-iron dish is a combination of boiled potatoes cooked in olive oil and sautéed garlic, with white wine vinegar and sweet paprika to brighten things up.

Most importantly, it is topped with freshly ground black pepper and, if you like, a sprinkle of parsley before serving. I guarantee that this dish will provide you with enough flavor, comfort, and nutrition to be a worthy side for any meal.

Spanish Vinegar Garlic Potatoes Patatas Al Ajo Cabanil Recipe Ingredients

• Potatoes: Rich in carbohydrates, a good source of energy, and contain fiber.
• Garlic: Adds a pungent aroma, rich in antioxidants, supports heart health.
• Olive oil: Healthy fats source, promotes heart wellness, provides smooth texture.
• White wine vinegar: Gives acidity, enhances flavor, assists in digestion.
• Sweet paprika: Adds mild spiciness, rich in vitamins A and E, vibrant color.

Spanish Vinegar Garlic Potatoes Patatas Al Ajo Cabanil Recipe Ingredient Quantities

• 4 medium-sized potatoes
• 5 cloves garlic
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon sweet paprika
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley (optional)

How to Make this Spanish Vinegar Garlic Potatoes Patatas Al Ajo Cabanil Recipe

1. Start with the potatoes: peel them and cut them into pieces that are small enough to be classed as bites. Wash the unruly starch off them in cold water. Stop the rinse, and towel-dry the potatoes as you would a nice piece of clothing.

2. Remove the skins from the garlic cloves and chop them very fine. Put them to one side.

3. In a large frying pan, warm the olive oil over a medium flame. When it is hot, introduce the potatoes and season them with salt and black pepper to your liking.

4. Prepare the potatoes so that they achieve an exterior that is golden brown and crispy, which should take about 15-20 minutes. Make sure to stir them around occasionally so that they don’t end up with any one side that is too done.

5. Reduce the heat to medium-low and place the minced garlic in the skillet. Sauté for 1-2 minutes, taking care that the garlic does not burn.

6. Dissolve the umeboshi vinegar in the water, then pour this over the potatoes. Add enough water to cover the potatoes by about 1 inch. 1 teaspoon sweet paprika 1 pound fingerling or other waxy potatoes, halved or quartered 1 head garlic, cloves separated and peeled 4 cups water; 1 teaspoon salt

7. Add white wine vinegar to the skillet and stir, letting the vinegar deglaze the pan and infuse the potatoes with its tangy taste. Let cook for 2-3 minutes more.

8. Season to taste with additional salt and pepper, if necessary.

9. Take the skillet off the heat. If you wish, add a bit of fresh, finely chopped parsley for color and flavor.

10. Present the Patatas Al Ajo Cabanil as a warm, side dish that can be eaten alongside the many other parts of a tapas spread. Enjoy!

Spanish Vinegar Garlic Potatoes Patatas Al Ajo Cabanil Recipe Equipment Needed

1. Vegetable peeler
2. Cutting board
3. Chef’s knife
4. Large bowl
5. Colander
6. Clean kitchen towel
7. Measuring spoons
8. Large frying pan or skillet
9. Wooden spoon or spatula
10. Cup or small bowl for mixing vinegar and water

FAQ

• Q: Can I use a different type of vinegar instead of white wine vinegar?A: Yes, you can use apple cider vinegar or sherry vinegar instead of white wine vinegar, but it will change the flavor slightly.
• Q: How should I cut the potatoes for this recipe?A: To guarantee uniform cooking, the potatoes must be chopped into even, bite-sized sections. They can be either cubes or wedges—your choice. Just make sure they don’t have any sharp corners. The potatoes will brown better and can be coated more evenly with whatever seasonings you choose if you stick with a wedge.
• Q: Can I prepare this dish in advance?A: Yes, the dish can be made a few hours ahead and reheated gently on the stovetop before serving.
• Q: Is sweet paprika necessary for this recipe?A. Sweet paprika contributes a delicious, smoky flavor that marries so well with the garlic. If you happen to be in the mood for a dish with a kick, try using smoked or hot paprika instead.
• Q: What can I serve with these potatoes?A: Grilled meat, roasted vegetables, or a selection of Spanish cheeses make nice companions to these potatoes. They will serve as relatively direct support for almost any unfussy, straightforward dish. Except maybe dessert. Dessert would be a no.
• Q: Can I use dried parsley instead of fresh?A: Yes, dried parsley can be used, but only about 1 teaspoon should be used as it is more concentrated than fresh.
• Q: How long do these potatoes take to cook?A: The cooking time for the potatoes is about 20 to 25 minutes, and they should come out tender and a nice golden brown.

Spanish Vinegar Garlic Potatoes Patatas Al Ajo Cabanil Recipe Substitutions and Variations

Garlic: If fresh garlic is not available, substitute with 1 tablespoon garlic powder.
Olive oil: Alternative oils include sunflower or canola oil.
White wine vinegar can be substituted with apple cider vinegar or with champagne vinegar, which gives a slightly different flavor.
Sweet paprika. If you want to add a spicy boost, use smoked paprika or cayenne pepper.
Parsley: Use cilantro or chives if you want to use a different herb.

Pro Tips

1. Use Starchy Potatoes For the crispiest results, consider using starchy potatoes, such as Russets, as they will crisp up better than waxy varieties.

2. Parboil for Crispiness Before frying, boil the potato pieces for about 5 minutes. This softens the interior and reduces total frying time, resulting in a crispier texture.

3. Garlic Infusion Infuse the olive oil with garlic flavor by adding crushed garlic to the cold oil and warming them together before removing the garlic once it turns golden. This imparts a more even garlic flavor without burning.

4. Vinegar Enhancement Add a splash of white wine vinegar halfway through frying to start infusing flavor earlier and ensure it penetrates the potatoes.

5. Even Browning Make sure not to overcrowd the pan, which can cause steaming instead of browning. Fry in batches if necessary to ensure even cooking and crispiness.