Spanish Potatoes with Olive Sauce Recipe

Add the potatoes into a colander and rinse under water, then cut each potato in half to end up with large bite-sized pieces. Add the cut potatoes into a stockpot, all in a flat layer and fill with water, just enough to barely cover the potatoes, then season generously with salt, and heat with a high heat. In the meantime, heat a small fry pan with a medium heat, and add in 2 tbsp (30 ml) olive oil. After a couple of minutes, add in 4 cloves of garlic that have been thinly sliced, and mix continuously, after 1 minute and the garlic is fragrant, turn off the heat. Drain the olives into a colander and shake off any excess liquid, then put them into a food processor, along with the capers, 1 clove garlic, the sautéed garlic, oregano, thyme, lemon juice, and season with salt & pepper. Run the food processor for 10 to 15 seconds, then add in 1/4 cup (60 ml) olive oil and run for another 10 to 15 seconds, or until well mixed together, do not over-purée the sauce. About 20 to 25 minutes after turning on the heat on the potatoes, they should be cooked through. Pierce them with a toothpick to ensure they are done, reserve a little of the cooking water, then drain the potatoes into a colander, and then return the potatoes to the stockpot (heat turned off). Add about a 1/4 cup of the cooking water to the olive sauce, and run the food processor for 10 seconds or until well mixed. Add the olive sauce into the stockpot with the potatoes, and toss together until well mixed. Transfer into a large serving dish, and garnish with green olives and parsley, enjoy! Notes: You can serve these potatoes warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container.