Cooking
Skillet potatoes, crisped in Picual
This is the recipe that converts people. Picual is robust enough to fry in without losing itself — you finish with crisp edges that taste, faintly and excellently, of olives.
Ingredients
- 750g waxy potatoes, halved
- 5 tbsp Andalusian Picual EVOO
- 4 cloves garlic, skin on, smashed
- 1 sprig rosemary
- Flaky salt
Method
- 01
Parboil the potatoes in salted water for 8 minutes until just tender. Drain. Steam dry for two minutes.
- 02
Heat the Picual in a heavy skillet over medium-high. Lay the potatoes cut-side down. Don't move them.
- 03
After 6–7 minutes they'll release. Flip, add garlic and rosemary, lower heat, cook another 8 minutes.
- 04
Tip out onto paper, salt heavily, eat at once.