Patatas a lo Pobre (Poor Man’s Potatoes)
- Ine
- Aug 6
- 3 min read
Updated: Oct 1
…though there’s nothing poor about them!
There’s a genuine love of potatoes in my mum’s cooking, and she’s something of a pro when it comes to preparing them. This is one of the many ways she makes them that we absolutely adore. We’re lucky to enjoy this dish every time we visit my parents in Andalucía.
The name patatas a lo pobre dates back to postwar times in Spain, when families had to cook with whatever was on hand. It’s a humble dish made from simple pantry staples, sometimes nothing more than potatoes, onions, and peppers. Traditionally, the oil is saved and reused for tortillas, fritters, or other meals — a beautiful example of cooking with care and economy.
Despite the name, this dish is full of flavour and comfort. It even stands proudly on its own, especially when finished with a few eggs cracked on top and stirred through until just set.
Serves 6 adults as side dish
Prep Time: 25 min Oven time: 25min
Make ahead cook time: 25 min
Ingredients:
(salt and pepper)
2 kg potatoes, sliced into 1 cm thick rounds
400 ml olive oil
2 white onions, thickly sliced
2 green peppers, cut into chunks
4 whole garlic cloves, peeled
1–2 sprigs fresh rosemary (leaves only)
100 ml white wine
Method:
Preheat your oven to 200°C (fan).
Start in two batches:
Heat the olive oil in a large frying pan.
Add half the potatoes and fry for 4 minutes.
Add half the onions and green peppers, and fry for 3 minutes.
Transfer everything to a large baking tray and season with salt and pepper.
Repeat with the remaining potatoes, onions and peppers.
Assemble the tray:
Once all the veg is in, scatter over the whole garlic cloves and rosemary leaves.
Pour the white wine evenly over the tray.
Bake:
Cover tightly with foil and bake for 15 minutes.
Remove the foil and roast for another 10 minutes, or until golden and tender with crisp edges.
Serving Tips:
Serve with grilled fish or meat: It pairs beautifully with simple grilled meats, roast chicken, or pan-fried fish.
Add olives or capers: A few black olives or capers tossed in just before serving give it a delicious salty kick.
As a tapa or side: Serve warm or at room temperature as a tapa or side dish for gatherings.
Leftovers? Pop them in a tortilla or reheat with a splash of olive oil for an easy next-day lunch.
Mayo or alioli on the side: And as our Dutch blood does — always a bit of mayo. Or, for our Spanish side, a spoonful of garlicky alioli never hurts!
Make-Ahead Meals Steps:
Once everything is assembled on the tray and covered with foil, you can pop it in the fridge until you're ready to bake. Just bring it out while the oven heats up, then follow the baking instructions as normal. Perfect for prepping ahead for guests or busy evenings!
Tips & Tricks:
Use waxy potatoes: They hold their shape better during frying and baking — think Charlotte, Yukon Gold, or new potatoes.
Cut evenly: Slicing the potatoes to a consistent 1 cm thickness helps them cook evenly.
Don’t skip the foil: Covering with foil first traps steam and helps the potatoes become tender before crisping.
Reuse the oil: Just like in traditional kitchens, save the infused oil for other dishes like tortillas, stir-fries, or grilled veggies.
Variations:
Top with eggs: Crack a few eggs over the hot tray right after baking. Stir gently until just set, it turns the dish into a complete, rustic meal.
Add chorizo: Slice some Spanish chorizo and fry it with the veggies for a smoky, savoury boost.
Finish with jamón: When serving, top it off with some thin slices of beautiful Spanish Ibérico ham for a luxurious, salty touch.
For cheese lovers: Sprinkle a bit of manchego during the last 5 minutes in the oven.
Whether you serve them as a side, top them with eggs, or finish with silky slices of jamón, patatas a lo pobre are a dish that brings people together. Humble in origin but rich in flavour, they’re a true taste of Andalucía — and in our home, a plate of pure comfort.
Que aproveche!
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