Summary: This is an homage to my love of smoked pimentón and the ways in which Spaniards do right by potatoes!
Yield: serves 4
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon salt + more for sprinkling on at the end
- 2 large cloves of garlic, peeled and pressed
- 1 teaspoon smoked pimentón + more for sprinkling
- 1/2 medium yellow onion, peeled and cut into thin wedges
- 1¾ pounds small white-flesh potatoes
- 1/4 cup Marcona almonds, chopped, optional
- 1 teaspoon chopped parsley for garnish
- garlic aioli for drizzling/dipping
Preheat the oven to 400° Fahrenheit, and put a large baking sheet in to heat with the oven. In a small, heavy-bottomed saucepan, heat the oil until very hot. Add the salt, pressed garlic and pimentón, stir well and remove from heat. Let sit while you prepare the potatoes and onions.
If you've not already, peel the half onion and slice into crescents, pulling them apart as you go. Chop the potatoes into ¾" - 1" cubes, and put them and the onions into a large mixing bowl.
Pour the warm oil mixture over the potato-onion mixture and toss so that the veggies are well-coated. Carefully remove the hot baking sheet from the oven, and spread the oiled veggies on it in an even layer. Return the pan to the oven and bake for 15 minutes.
After 15 minutes, add the chopped Marconas to the pan, if you're going to use them. Toss gently and bake for an additional 10-12 minutes. Remove the baking sheet from the oven, transfer the potato mixture to a serving bowl or platter and sprinkle with parsley and salt (Maldon if you've got it).
I made a simple garlic aioli of 1 large garlic clove, mashed in a mortar, mixed with a squeeze of lemon juice, a 1/2 cup of mayo and some salt. I drizzled some of this over the potatoes and put the rest on the side for dipping. Delish!