Patadas Chafadas, Spanish Olive Oil Mashed Potatoes, Are a Simple Holiday Dish

The patatas chafadas. Photo courtesy of Boqueria.

A dish that anyone can eat is a major plus for any holiday table, and that’s where these patatas chafadas from Boqueria—the Barcelona-inspired restaurant with locations around the city—chef Marc Vidal come into play. They’re simple, herbaceous, and big on garlic flavor and can add some Spanish flair to a celebratory meal, and can be eaten by the vegan and the gluten-free.

If going out for Christmas, though, the restaurants’ Fideuá Negra feast is a flavorful, festive option; the dish  is a traditional black squid ink paella is made with sepia, clams, shrimp, picada, lobster stock, garlic allioli. They’ll be serving the feast at the Soho, Upper East Side, and West 40th Street locations. Luckily, these potatoes are also great for any old weeknight dinner or weekend night at home with friends.

2 3⁄4 pounds Yukon Gold potatoes (about 4 large), peeled and cut into 1-inch chunks
1 sprig of rosemary
2 garlic cloves, unpeeled
2/3 cup extra-virgin olive oil
kosher salt

Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Add the rosemary and garlic. Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer until the potatoes are tender, about 25 minutes. Drain well and discard the rosemary. Peel the garlic and place in a large bowl, along with the potatoes. Smash with a fork while hot until well mashed, then mix in the oil. Season to taste with salt and serve immediately.