PAPAS AL AJILLO.- Always a nice touch....

PAPAS AL AJILLO.- A simple side dish that holds not just memories for us but is always a welcome sight at dinnertime.

Very few ingredients, the kind I always keep on hand, so whipping this up is fast and easy, doesn't take long and before you know it you've got everyone's favorite side dish. Most of Mexico serves Papas al Ajillo and you can find it in Spain all over, except they call them Patatas.

You will need to have:

1-2 K Papas Cambray, the small golden potatoes, sliced and then quartered
8-10 Garlic cloves, peeled and finely chopped
2-3 Chile Guajillos, sliced in fine slivers
1/2 Onion, sliced thin
Salt and Pepper
Spanish Pimenton, can be Hot or Smoky, your choice
Lard, Oil or your choice of fat

If you want a faster dish or don't want to wait until the potatoes are fried in the pan, go ahead and put them in water and cook until just able to pinch with a fork, not all the way since they will finish cooking in the pan. I never do this since I use lard and want the crisp outsides that come from them frying in the fat (but that's just me).

In a large fry pan over med-high heat, add the potatoes and give them a stir or two until they begin to turn golden. After this add the onion and stir for about 2-3 minutes, then add the Guajillo Chile slices and once again, stir 2-3 minutes. Add generous amounts of fresh ground pepper and salt and finally add the garlic so it won't burn. Unless you like the garlic and onion to turn black, your choice.

Now check the pan to see if the potatoes soaked up all the fat, if the!y have then add a little bit more for the Spanish Pimenton since it need some fat to really work. Be generous, the Spanish Pimenton is an amazing ingredient and you want to be able to savor it. Taste the potatoes, adjust the seasonings and if they're to your liking, you're done.

Don't have to tell you that if you want these to be hot and spicy you can add your favorite hot pepper at this time, it could be a fresh pepper sliced fine (Jalapeño, Serrano, Habanero, etc.) or can be dried chiles like Piquin, Thai, Chile de Arbol or you can just leave as is.

NOTE: If you are vegetarian or vegan, change out the fat for coconut oil or whatever you use, just as good.

You can also go in another direction if you don't want to use Guajillo Chiles, once the potatoes are almost done, you can add Chorizo or toss with the garlic and chopped Rosemary or butter and Parsley, toss with some Pesto, tomato sauce, Sour Cream, etc.

Enjoy!