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Spanish Potatoes with Olive Oil
This traditional recipe has been a staple in the Spanish countryside for decades. And it’s easy to see why! Whole, small new potatoes are peeled and then gently baked with plenty of GOYA® Extra Virgin Olive Oil, white wine, spices and Sazón GOYA® with Saffron. As the potatoes gently poach in the fragrant liquid, they absorb the bold, intense flavor of the olive oil mixture, and turn a beautiful golden-yellow color thanks to the saffron. The result is a comfortable, yet elegant side dish that pairs perfectly with almost anything you serve.
Ingredients
2 lbs.
small new potatoes, peeled; larger potatoes halved
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 jar (4 oz.)
GOYA® Fancy Sliced Pimientos, drained
½
yellow onion, finely chopped
1 tbsp.
finely chopped fresh rosemary
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 packet
⅔ cup
white cooking wine, or dry white wine
1 cup
GOYA® Extra Virgin Olive Oil
1 tbsp.
chopped fresh parsley
Directions
Step 1
Heat oven to 350°F. Arrange potatoes in single layer in large round earthenware or ceramic baking dish, measuring about 10” in diameter. (Alternately, use casserole dish large enough to fit potatoes in single layer. If necessary, use two). Season Potatoes with Adobo.
Step 2
In medium bowl, stir together pimientos, onion, rosemary, garlic and Sazón. Stir in white wine. Slowly stir in olive oil until well combined. Pour olive oil mixture evenly over potatoes. Cover dish with lid or with foil. Bake, covered, occasionally gently stirring potatoes, until fork tender, about 1 hour – 1 hour 15 minutes. Sprinkle with parsley before serving.
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