Spanish Helmet Garlic Potatoes (Cascos de Patata al Ajillo)

Ingredients

• 1 kg (2.2 lbs) small Yukon Gold or baby potatoes, cut in half lengthways
• 8 cloves fresh garlic, thinly sliced
• 60 ml (1/4 cup) Spanish extra virgin olive oil
• 1 tsp sweet smoked Spanish paprika (Pimentón de la Vera)
• 1/2 tsp hot smoked paprika or chili flakes (optional)
• 30 ml (2 tbsp) dry sherry vinegar or Jerez vinegar
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. 1

   Place the halved potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Parboil for 8 minutes until slightly tender when tested with a fork, then drain thoroughly.

2. 2

   Transfer the drained potatoes back to the dry pot and shake vigorously for 10 seconds to rough up the rough exterior edges—this creates maximum surface area for extra crispiness.

3. 3

   Preheat your oven to 220°C (425°F). Spread the potatoes on a large rimmed baking sheet, drizzle with 2 tablespoons of olive oil, season with pepper and half the salt, and roast for 20 minutes until crisp and golden brown.

4. 4

   While the potatoes roast, heat the remaining olive oil in a wide skillet or traditional terracotta cazuela over medium-low heat. Add the sliced garlic and gently cook for 2–3 minutes until lightly golden and fragrant, taking care not to burn it.

5. 5

   Remove the skillet from the heat source briefly, stir in the sweet and hot smoked paprika to bloom in the warm oil for 10 seconds, then pour in the sherry vinegar to deglaze the pan.

6. 6

   Add the hot roasted potatoes directly into the garlic and paprika oil skillet. Toss vigorously over medium heat for 2 minutes until the potatoes absorb the aromatic glaze, then mix in the chopped parsley and sprinkle with flaky sea salt before serving.

The Story Behind Cascos de Patata al Ajillo

In Spanish tavern culture, 'cascos de patata' refers to potatoes sliced into thick, helmet-like domes or wedges designed to hold bold sauces. This traditional Andalusian preparation combines the humble potato with Spain's foundational flavor pillars: cold-pressed olive oil, fragrant garlic, and oak-smoked pimentón from La Vera. Rooted in the rustic cooking of Castilian and southern taverns, the dish evolved as an affordable yet deeply satisfying tapa served alongside dry sherry or chilled beer.

Discover Spanish Helmet Garlic Potatoes (Cascos de Patata al Ajillo)

Chef José Andrés

Renowned for bringing authentic Spanish tapas to global prominence, Chef José Andrés emphasizes that great patatas al ajillo rely entirely on respect for the garlic's temperature and high-quality olive oil. His traditional technique focuses on blooming smoked paprika in warm, garlic-infused oil off the heat to prevent any bitterness from spoiling the dish.