Andalusia, Spain
Poor Man’s Potatoes
Patatas a lo Pobre
Potatoes, onion and green pepper slowly poached in olive oil until meltingly soft. An Andalusian classic for grilled or baked fish.
- Prep 10 min
- Cook 30 min
- Serves 4
- Level Easy
You need
- 2 lb (900 g) potatoes, peeled
- 1 large onion, sliced thin
- 1 green bell pepper (or 2 Italian frying peppers), in strips
- 3 garlic cloves, sliced
- 1 cup olive oil
- 1 tsp salt
- 1 tbsp sherry vinegar (optional)
- 1 tbsp chopped parsley
How to make it
- Slice. Cut the potatoes into thin rounds about ⅛ inch (3 mm) thick. Salt them along with the onion and pepper.
- Poach in oil. Warm the olive oil in a wide pan over medium-low heat. Add the potatoes, onion, pepper and garlic. Cook gently 20–25 minutes, turning now and then, until soft but not browned.
- Crisp a little. Turn the heat up to medium for the last 3–4 minutes so a few edges turn golden.
- Finish. Lift out with a slotted spoon, sprinkle with the vinegar and parsley, and serve warm.
Photo: Lablascovegmenu from London · CC BY 2.0