Side Dish: Spain – Patatas a lo pobre (Pan‑Fried Rustic Potatoes)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
43 min
Total
53 min
Ingredients
- 2 lb (900 g) waxy potatoes (Yukon Gold or red), scrubbed or peeled and sliced 1/4 inch (6 mm) thick
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 1 large green bell pepper, about 6 oz (170 g), seeded and thinly sliced
- 4 cloves garlic, thinly sliced
- 1/2 cup (120 ml) extra‑virgin olive oil
- 1 tsp (6 g) fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar (optional)
- 1/4 tsp (0.5 g) smoked paprika (pimentón) (optional)
- 2 tbsp (8 g) chopped fresh parsley, for garnish
Instructions
1. Rinse potato slices under cold water until the water runs clear, then drain and pat dry with a kitchen towel. This removes excess starch and helps the slices cook evenly.
2. Heat a large, heavy skillet over medium‑low. Add the olive oil and warm it—not smoking—so it shimmers gently.
3. Add the potato slices in a single layer or slightly overlapping. Season with 1 tsp (6 g) salt and a few grinds of black pepper. Cook slowly, adjusting heat so the potatoes sizzle gently but do not burn, about 12–18 minutes, turning occasionally so they soften and begin to take color.
4. Nestle the sliced onion and green pepper among the potatoes. Continue cooking over medium‑low, turning and redistributing every 6–8 minutes so the vegetables cook evenly, until the potatoes are tender and edges are golden, about 15–25 more minutes total.
5. In the last 3–4 minutes add the sliced garlic and smoked paprika (if using). Stir gently and cook until the garlic turns pale golden and fragrant—avoid browning it dark. Taste and adjust seasoning.
6. Remove the pan from the heat. If using, drizzle the sherry or red wine vinegar over the pan and stir once to distribute. Sprinkle with chopped parsley and let rest a minute so flavors settle.
7. Transfer to a warm serving dish, spooning some of the cooking oil over the top. Serve warm alongside braised or garlicky mains so the potatoes can soak up the sauce.
