Spanish-Style Potatoes

Have a fiesta with these double-cooked crispy potatoes
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Spanish Potatoes
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We love small Yukon Golds for their rich, yellow flesh. If you can't find the baby version, regular Yukons will work just fine—fake the size by quartering them first. For a make-ahead option, boiled potatoes can be kept covered in the fridge for up to two days until ready to serve.

To learn more, read "Taters Gonna Tate."

Spanish-Style Potatoes

Recipe adapted from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


3 pounds baby Yukon Gold potatoes, peeled

Kosher salt, to taste

⅓ cup minced Italian parsley

2 large garlic cloves, smashed and minced

⅓ cup olive oil

Flaky sea salt, to taste

2 tablespoons unsalted butter

1 small lemon, for zesting


1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 20 to 25 minutes.

2. Meanwhile, in a small bowl, combine the parsley and garlic.

3. Strain the cooked potatoes and transfer them to a towel-lined sheet tray.

4. In a large sauté pan, heat the olive oil over medium-high heat. Add the potatoes and cook, shaking the pan occasionally, until the potatoes are light golden brown, 5 minutes. Add 2 tablespoons of the parsley mixture, along with a pinch of flaky sea salt, and continue to cook, shaking the pan and stirring with a wooden spoon, until the garlic and parsley are fragrant and crispy, 1 to 2 minutes. Add the butter and the remaining parsley mixture.

5. Using a Microplane, zest the lemon directly over the potatoes. Stir to combine and cook 1 minute more. Remove from the heat and season to taste with flaky sea salt. Transfer to a platter and serve.

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