Patatas Pobres- Poor Man's Crispy Potatoes

Patatas Pobres- Poor Man's Crispy Potatoes

These potatoes are far from "poor". The recipe here has been lightened from the original by baking the potatoes crisp in the oven rather than frying them in oil. They are great served as an appetizer or tapas with a bowl of Aioli to dip them in. They also make a quick and easy accompaniment to a main course, or even make a standalone lunch or breakfast topped with fried eggs.

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Course: Appetizer, Lunch, Main Course, Side Dish, Tapas

Cuisine: Spanish

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Stock Pot
Colander
small frying pan
Wire mesh strainer
Baking pan lined with parchment paper

Ingredients

12 medium Fingerling potatoes (Sub: any other kind)
2 tbsp Extra virgin olive oil
6 cloves Garlic, roughly chopped
1 tsp Dried oregano
½ tsp Dried thyme
½ tsp Dried rosemary
2 tbsp Parsley, finely chopped
Kosher salt and black pepper

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Instructions

Prep Potatoes - Fill pot halfway up with water and add some salt. Bring to a boil. Wash potatoes and cut in half lengthways. Add potatoes to boiling water and boil them for 5 minutes. Drain into a colander and them air dry while preparing the vegetables.
Prep Vegetables - Heat olive oil in a small frying pan over medium-low heat. After 2 minutes, add chopped garlic and sauté 1 minute being careful not to burn. Drain through a wire strainer into a bowl. Save both. Add oregano, rosemary, and thyme to the reserved oil. Stir to combine.
Cook Potatoes - Preheat oven to 410°F (210°C). Add dried potatoes back into the pot along with herb- infused olive oil and season with salt and pepper. Toss everything together.
Place coated potatoes cut-side down on a parchment-lined baking tray in a single layer. Roast for 40 minutes. Once potatoes are cooked through and crusty on the outside, transfer potatoes back into the pot. Add reserved cooked garlic and parsley. Toss until well mixed and serve hot.

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