Spanish Poor Man´s Potatoes | One of Spain´s Most Iconic Dishes

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats while sunflower oil is more economical.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier and more flavorful, but water is a cost-effective base.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper provides a similar flavor profile.

paprika

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika adds depth without increasing costs.

Cut the yukon gold potatoes into rounds about a quarter inch thick, leaving the skins on.

Stack the potato rounds and cut them into quarters, transferring them into a stock pot.

Fill the stock pot with cold water just above the potatoes and heat on high.

After 10 minutes, check the potatoes for doneness; they should be tender but not falling apart.

Drain the potatoes and rinse them under cold running water to stop the cooking process.

Grab a large saute pan and heat it over medium-high heat, adding 1/3 cup of extra virgin olive oil.

After heating the olive oil for one minute, add in the sliced onions and garlic cloves, mixing continuously to avoid burning.

After about 2 minutes, when the onions are translucent, add in the strips of green and red bell peppers and mix.

Cook the bell peppers for about 6 minutes until soft and lightly golden.

Add the boiled potato pieces into the pan, mixing gently to coat them with the olive oil.

Cook for about 12-13 minutes until everything is golden, stirring occasionally to prevent burning.

Season with sea salt and freshly cracked black pepper, mixing to combine.

Remove from heat and transfer to a serving dish, garnishing with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary