Classic Spanish Potatoes | Patatas Panaderas Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor with healthier fats.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without significant cost increase.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder offers convenience without losing flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro or green onions can provide a fresh garnish.

Peel 2 to 3 medium-sized new potatoes and rinse them under cold water, then pat dry.

Cut the potatoes into thin slices about 1/8 of an inch thick (0.5 cm).

Drizzle a 12-inch by 9-inch (30 cm by 22 cm) ovenproof casserole dish with extra virgin olive oil and brush it around.

Layer the sliced potatoes in the casserole dish for even cooking.

Peel and thinly slice half of a brown onion, then mix it with the potatoes in the casserole dish.

Cut a slit in each clove of a head of garlic and leave the skins on, then spread the garlic over the potatoes and onions.

Drizzle more extra virgin olive oil over the ingredients, season with sea salt, black pepper, dried thyme, and dried rosemary.

Cover the casserole dish with foil and bake in a preheated oven at 190°C (375°F) for 45 minutes.

Remove the foil, pour in 1/4 cup of white wine, and return the dish to the oven uncovered at 210°C (425°F) for an additional 15 minutes.

Sprinkle with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: