Patatas al ajillo – Garlic-fried potatoes

Ingredients:

1 kg firm-cooking potatoes (preferably Asterix or small potatoes)
1 garlic head
½-1 tsp chili flakes
1 bay leaf
50 ml + 3-4 tbsp olive oil (extra virgin)
100 ml water
2 chicken bouillon cubes
½ tsp salt
50 ml dry white wine
1 bunch fresh parsley

Recipe:
Preheat the oven to 200 °C. Peel potatoes (or leave the peel on) and cut into uneven pieces of 2-4 cm (or into slices or wedges). Cut small potatoes into 2-4 pieces. Slice the garlic thickly. Dissolve the bouillon cube(s) in lukewarm or boiling water, along with the bay leaf, salt, and chili flakes. Let it steep for a while. Transfer the potatoes and garlic to a baking tray / deep roasting pan / ovenproof dish. Pour over 50 ml olive oil, the chicken broth, and (optionally) 50 ml white wine. Place in the oven and bake for 30(-35) minutes. Turn the potatoes every 10-15 minutes, especially towards the end. You can use the top grill for the last 5 minutes.

Remove the potatoes when they are soft (taste them) and have gained some color. Immediately stir in a few tablespoons of extra good olive oil, and large amounts of chopped fresh parsley. Serve hot, as a tapa or as a side dish to meat, chicken, or fried fish.
Serve hot, as an accompaniment to lamb, game, poultry, and beef.