Patatas Mozárabes is a Spanish-inspired potato dish, full of flavors from smoky paprika, garlic, and a hint of cumin. The creamy dressing enhances the tender potatoes, bringing together a balance of tanginess, sweetness, and spice. This recipe is perfect as a side dish, tapas, or even a light meal. Every bite is a taste of Spain’s rich culinary heritage, bringing warmth and a pop of flavor to your table.
Ingredients:
- 2 1/4 lbs (1 kilogram) Yukon Gold potatoes
- 1/2 cup (120 grams) low-fat mayonnaise
- 1 clove garlic, minced
- 1 tsp Dijon mustard (5 grams)
- 1 tsp honey (7 grams)
- 1 1/2 teaspoons of freshly squeezed lemon juice (approximately 8 ml)
- 1 tablespoon of high-quality extra virgin olive oil (about 15 ml)
- 1 tsp sweet smoked Spanish paprika (2.5 grams)
- 1 tsp dried oregano (1 gram)
- 1/2 tsp ground cumin (1.5 grams)
- 1/2 tsp onion powder (1.2 grams)
- Pinch of sea salt
- Dash of black pepper
- Extras: Fresh parsley, finely chopped, and a dash of hot smoked Spanish paprika
Instructions:
- Prepare Potatoes: Remove the skins from the potatoes and chop them into uniform pieces for even cooking. Place them in a large pot of salted water, bring to a boil, and cook for 10–12 minutes, or until tender but not falling apart. Drain and let cool slightly.
- Make the Dressing: In a bowl, mix mayonnaise, minced garlic, Dijon mustard, honey, lemon juice, and olive oil. Add sweet smoked paprika, dried oregano, ground cumin, and onion powder. Season with a pinch of sea salt and a dash of black pepper. Whisk until smooth and creamy.
- Combine Potatoes and Dressing: Transfer the cooled potato chunks to a spacious serving dish. Pour the dressing over the potatoes and gently toss until well coated, ensuring each piece is covered in the flavorful mixture.
- Garnish and Serve: Sprinkle fresh parsley and a dash of hot smoked Spanish paprika over the top for a touch of heat and color.
Conclusion:
Patatas Mozárabes is a versatile dish that brings out the best of Spanish flavors, making it perfect for tapas or as a side to grilled meats. With the rich, creamy dressing and aromatic spices, this dish is a delicious journey through the tastes of Spain. Enjoy it as a hearty addition to any meal or a flavorful snack on its own!
Patatas Mozárabes with Creamy Paprika-Garlic Dressing
Patatas Mozárabes features tender potatoes tossedin a flavorful garlic-paprika dressing, perfect for a tasty side dish ortapas-style meal.
- 2 1/4 lbs 1 kilogram Yukon Gold potatoes
- 1/2 cup 120 grams low-fat mayonnaise
- 1 clove garlic (minced)
- 1 tsp Dijon mustard (5 grams)
- 1 tsp honey (7 grams)
- 1 1/2 teaspoons of freshly squeezed lemon juice (approximately 8 ml)
- 1 tablespoon of high-quality extra virgin olive oil (about 15 ml)
- 1 tsp sweet smoked Spanish paprika (2.5 grams)
- 1 tsp dried oregano (1 gram)
- 1/2 tsp ground cumin (1.5 grams)
- 1/2 tsp onion powder (1.2 grams)
- Pinch of sea salt
- Dash of black pepper
- Extras: Fresh parsley (finely chopped, and a dash of hot smoked Spanish paprika)
- Prepare Potatoes: Remove the skins from the potatoes and chop them into uniform pieces for even cooking. Place them in a large pot of salted water, bring to a boil, and cook for 10–12 minutes, or until tender but not falling apart. Drain and let cool slightly.
- Make the Dressing: In a bowl, mix mayonnaise, minced garlic, Dijon mustard, honey, lemon juice, and olive oil. Add sweet smoked paprika, dried oregano, ground cumin, and onion powder. Season with a pinch of sea salt and a dash of black pepper. Whisk until smooth and creamy.
- Combine Potatoes and Dressing: Transfer the cooled potato chunks to a spacious serving dish. Pour the dressing over the potatoes and gently toss until well coated, ensuring each piece is covered in the flavorful mixture.
- Garnish and Serve: Sprinkle fresh parsley and a dash of hot smoked Spanish paprika over the top for a touch of heat and color.