Patatas en Ajopollo

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cut into bite-sized pieces 1 kg (2.2 lbs) potatoes, peeled and cut into bite-sized pieces
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 4g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the potatoes and cook until they are fork-tender, about 10-12 minutes. Drain the potatoes and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
3. 3.
   Add the cooked potatoes to the skillet and sprinkle with smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir well to coat the potatoes evenly with the spices.
4. 4.
   Cook the potatoes for an additional 5-7 minutes, stirring occasionally, until they are golden brown and crispy on the outside.
5. 5.
   Remove from heat and garnish with fresh parsley. Serve hot as a side dish or as a main course.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into bite-sized pieces to ensure even cooking. It's important to boil them until they are fork-tender but not overly soft, as they will continue to cook in the skillet.
• Smoked paprika — Opt for smoked paprika instead of regular paprika to add a smoky flavor to the dish. If you don't have smoked paprika, you can use regular paprika as a substitute.

Tips & Tricks

• For extra flavor, you can add a splash of lemon juice or a sprinkle of lemon zest to the dish before serving.
• If you prefer a spicier version, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• To make the dish more substantial, you can add cooked chorizo or bacon to the skillet along with the potatoes.
• Serve the Patatas en Ajopollo with a dollop of aioli or garlic mayonnaise for an extra creamy and tangy element.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the oven until warmed through.

Serving advice

Serve the Patatas en Ajopollo as a side dish alongside grilled meats, roasted vegetables, or seafood. It can also be enjoyed as a main course with a side salad or crusty bread.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic ceramic dish or on a wooden platter to enhance the traditional Spanish aesthetic.