Spain´s Best-Kept Potato Recipe | Spanish Zarangollo Extremeño (2024)

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• 1cupextra virgin olive oil (to fry the potatoes)300 ml
• 3potatoes
• 2red bell peppers
• 3tomatoes
• 8clovesgarlic
• 2tbspextra virgin olive oil30 ml
• 1/2tbspsherry vinegar8 ml
• pinchsea salt
• dashblack pepper
• fresh parsley

1. Cut the bell peppers into large chunks, cut an X on the bottom of each tomato and cut a slit on each clove of garlic, wrap the garlic in foil paper, add all the vegetables into a baking tray lined with parchment paper, all in a single layer and the bell peppers skin side up, drizzle with a kiss of olive oil

2. Add the vegetables into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

3. After 30 minutes remove from the oven, transfer the vegetables into a large bowl and cover the bowl with a dish to trap the steam

4. Meanwhile, heat a large fry pan with a medium heat and add in a generous cup of extra virgin olive oil

5. Cut the potatoes (peeled) into rounds that are 1/4 inch (.625 cm) thick

6. Add the sliced potatoes into the pan with the hot olive oil, mix every 3 to 4 minutes so they all evenly fry

7. Meanwhile, peel the skins from the bell peppers and cut into thin strips, set aside, peel the tomatoes and garlic and add into a food processor, along with 2 tbsp extra virgin olive oil, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, pulse until you end up with a creamy sauce, about 1 minute

8. Once the potatoes are golden fried, about 20 to 25 minutes, remove from the pan and season with sea salt

9. Add the potatoes into a large serving dish, add the roasted peppers over the potatoes and top off with the garlic tomato sauce, garnish with fresh parsley, enjoy!

Nutrition Facts

Spain´s Best-Kept Potato Recipe | Zarangollo Extremeño

Amount Per Serving

Calories 465Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 5g31%

Polyunsaturated Fat 4g

Monounsaturated Fat 25g

Sodium 18mg1%

Potassium 1042mg30%

Carbohydrates 37g12%

Fiber 6g25%

Sugar 6g7%

Protein 5g10%

Vitamin A 2635IU53%

Vitamin C 122mg148%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.