Spanish Potatoes Mozarabic - Patatas Mozárabes: A Classic Andalusian Tapa
Mozarabic potatoes are a classic Andaluz tapa (known as Patatas mozárabes in Spain) made with boiled potatoes and a creamy sauce made with mayonnaise, spices, and honey for just a little sweetness.
Equipment
- Premium Ceramic Garlic Grater
- Large pot with lid
- Mortar and pestle
- Sieve or mesh strainer
- Wooden cutting board
- Chef knife
- Peeler
- Serving platter
Ingredients
- 2 large potatoes red or white, peeled and cubed
- 1-2 garlic cloves minced
- 1-2 cloves
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano organic
- 1 tsp Spanish La Vera Smoked Paprika
- ¼ tsp White pepper
- 1 tsp Dijon Mustard or wholegrain
- 1 Tbsp honey
- Extra Virgin Olive Oil
- 2-3 Tbsp mayonnaise or make your own, see cooking notes below
- Salt to taste
- Fresh parsley for garnish
Instructions
Step 1 - Prepare potatoes
- Season 1 liter of water with a pinch of salt and bring to a boil.
- Peel potatoes and cut into 1-inch pieces.2 large potatoes
- Boil potatoes until fork tender, around 10-12 minutes. (move onto step 2 while you wait for them to cook).
- Once cooked, drain off excess liquid and set aside.
Step 2 - Prepare Mozarabic Sauce
- Dry ingredients
- To a Mortar, add the minced garlic, cloves, ground cumin, dried oregano, paprika, and season with some salt and pepper.1-2 garlic cloves, 1-2 cloves, 1 tsp Ground Cumin, 1 tsp Dried Oregano, 1 tsp Spanish La Vera Smoked Paprika, ¼ tsp White pepper, Salt to taste
- Grind the mixture with the pestle until you get a coarse powder, this will take around 1 minute.
- Wet ingredients
- To a mixing bowl or straight into the mortar, add the honey, dijon (or wholegrain) mustard, mayonnaise and half of the olive oil and whisk until combined.1 tsp Dijon Mustard, 1 Tbsp honey, Extra Virgin Olive Oil, 2-3 Tbsp mayonnaise
- Slowly add the remaining olive oil or until you get a smooth creamy texture.
- The sauce should be a pale pinkish color.
- Check seasoning and add salt & black pepper to taste (optional)
Step 3 - Dress potatoes and serve
- Add a serving of warm potatoes to a plate or shallow Clay pot (Cazuela).
- Drizzle the homemade Maozarabic sauce over the potatoes.
- Garnish with some fresh chopped parsley and serve while hot.Fresh parsley