A simple yet flavorful Spanish-inspired dish, garlic fried potatoes offer a straightforward method for crispy, tender slices with minimal ingredients. The recipe begins with thinly sliced potatoes gently cooked in olive oil with garlic under a tight cover before finishing with a quick browning and a sprinkle of parsley. Unlike traditional hash browns, the potatoes remain loose and separate, avoiding a dense texture. Perfect for those seeking an easy, no-fuss side dish with bold garlic and herb notes.
PATATAS POBRES Garlic fried potatoes This recipe is adapted from The Foods & Wines of Spain, by Penelope Casas. Yield Serves 4. Ingredients 3 Tbsp olive oil, 50 ml 4 medium potatoes, cut into very thin slices Salt 3 cloves garlic, minced 1 Tbsp minced parsley, 15 ml Method Heat the olive oil in a 9- or 10-inch skillet, about 20-25 cm. Add the potato slices in layers, sprinkling each layer with salt. Add the minced garlic. Toss the mixture so that the potatoes are evenly coated with the oil and garlic. Lower the heat. Cover the skillet tightly. Cook for about 20 minutes, or until the potatoes are tender, scooping and turning them occasionally. The potatoes should remain separated rather than forming a solid cake. Increase the heat so that some of the potatoes begin to brown. Sprinkle in the minced parsley. Serve immediately. Notes The potatoes should be sliced very thinly so they cook through during the covered portion of the recipe. The potatoes are cooked gently under a tight cover first, which makes them tender before the heat is raised to brown some of the slices. The finished potatoes should remain loose and separate rather than binding together into a potato cake. Verified Recipe Note: The original method specifies a 9- or 10-inch skillet and gives the metric equivalent as 20-25 cm. Verified Recipe Note: The recipe uses only olive oil, potatoes, salt, garlic, and parsley. No onion or peppers are included in this particular version. Verified Recipe Note: Browning takes place only at the end. During the initial covered cooking, the goal is to make the potatoes tender without heavily browning them. Rating Difficulty: Easy Time: 10 minutes preparation, 20 minutes cooking Precision: No need to measure Contributor Rita Coleman c/o tekigm!jimc Tektronix, Inc., Instruments Group Beaverton, Oregon Origin Note This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where PATATAS-POBRES was the recipe key and V marked it as a vegetable dish. The preserved entry lists the recipe as last modified on 3 Jan 1985 and posted to mod.recipes on 3 Aug 1986. It was contributed by Rita Coleman through Tektronix Instruments Group in Beaverton, Oregon. The recipe presents a simple Spanish-style potato dish of very thinly sliced potatoes cooked gently in olive oil with garlic and salt, then browned lightly and finished with parsley. Original Header Code: Path: decwrl!recipes From: jimc@tekigm (Rita Coleman) Newsgroups: mod.recipes Subject: RECIPE: Patatas pobres Message-ID: [4585@decwrl.DEC.COM](mailto:4585@decwrl.DEC.COM) Date: 3 Aug 86 07:23:47 GMT Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM) Organization: Tektronix Instruments Group, Beaverton, OR Lines: 46 Approved: [reid@glacier.ARPA](mailto:reid@glacier.ARPA) submitted by /u/JLAFORUMSDOTCOM [link] [comments]
