Patatas al ajo cabañil (Cabañil garlic potatoes)

  white wine vinegar
  1 bay leaf
  olive oil
  dried parsley (optional)

Wash, peel and cut the potatoes. We take oil in a pan and when hot add the potatoes, bay leaf and fry over low heat.

Meanwhile, in a mortar put peeled and chopped garlic without the germ and salt, crush well, add the vinegar, stir and add a pinch of parsley.

When potatoes are soft and lightly browned, remove them oil and bay leaf and add the mix from the mortar. Stir well and leave about 4 or 5 minutes over low heat allowing it to consume vinegarServe hot.