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Spanish Potatoes with Olive Sauce | One of Spain's BEST-KEPT Secrets

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Recipe Information

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Video-Specific Recipe

Spanish Potatoes with Olive Sauce

Cultural Context

Spanish Potatoes with Olive Sauce, or Patatas con Salsa de Aceitunas, is a beloved dish in Spain, often served as a tapa or side. The combination of tender potatoes with a flavorful olive sauce showcases the Mediterranean's love for simple, quality ingredients. This dish reflects the Spanish culinary tradition of using fresh produce and vibrant flavors, making it a staple in both home kitchens and restaurants across the country. Today, variations exist worldwide, adapting the classic recipe to local tastes.

SpanishESside
45 min
medium
6 servings
Servings4
1 kg baby potatoes (2 1/4 lbs)
sea salt
2 tbsp extra virgin olive oil (30 ml)
4 cloves garlic
12 oz green pitted olives (340 g)
2 tbsp capers (15 g)
1 clove garlic
1/2 tsp dried oregano (0.5 g)
1/2 tsp dried thyme (0.5 g)
1 tbsp fresh lemon juice (15 ml)
freshly cracked black pepper
1/4 cup extra virgin olive oil (60 ml)
1/4 cup potato cooking water (60 ml)
fresh parsley

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives offer a similar flavor profile, while canned black olives are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is a budget-friendly option.

1

Add 1 kg of baby potatoes into a colander and rinse under water.

2

If using regular sized potatoes, cut them into large bite-sized pieces. Leave skins on for more nutrients and flavor, or peel if preferred.

3

Cut each potato in half to end up with large bite-sized pieces.

4

Add the chopped potatoes into a stockpot in a flat layer and fill with just enough water to barely cover the potatoes.

5

Season generously with sea salt and heat on high.

6

While the potatoes are cooking, heat a fry pan over medium heat and add 2 tbsp of extra virgin olive oil (30 ml).

7

After a couple of minutes, add 4 cloves of thinly sliced garlic and sauté for 30 seconds to 1 minute until fragrant, being careful not to brown it.

8

Turn off the heat and drain a jar of green pitted olives into a colander, shaking off excess liquid (using a 12 oz jar, about 340 g).

9

Transfer the olives into a food processor along with 2 tbsp of drained capers (15 g), 1 clove of sautéed garlic, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1 tbsp fresh lemon juice (15 ml).

10

Season with a kiss of sea salt and freshly cracked black pepper, then run the food processor for 15 to 20 seconds until finely chopped.

11

Add 1/4 cup of extra virgin olive oil (60 ml) to the mixture and run the food processor for another 15 seconds until incorporated.

12

Check the potatoes after 20 to 25 minutes; pierce with a toothpick to ensure they are cooked through. If not, boil longer.

13

Reserve some of the potato cooking water, then drain the potatoes into a colander.

14

Add the drained potatoes back into the stockpot.

15

Add about 1/4 cup of the reserved potato cooking water (60 ml) to the olive sauce and mix in the food processor for 5 to 10 seconds until well combined.

16

Transfer the olive sauce into the stockpot with the potatoes and gently toss until all potatoes are coated in the sauce.

17

Transfer the potatoes to a serving dish and garnish with some olives and fresh parsley.

Cooking Techniques

boilingsautéing

Equipment Needed

colanderstockpotfry panfood processor

Spice Level:

🌶️🌶️🌶️

Allergens

none

Also Known As

Patatas con Salsa de Aceitunas
Local Name: Patatas con salsa de oliva

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