This classic Spanish recipe is served in most restaurants in Spain as a side dish. Made with olive oil and wine, it is a simple dish to make, but the resulting flavor and creaminess of the potatoes will have you making this dish again and again. Although the potatoes are basically baked in olive oil, they are neither crispy or oily – just rich, creamy and loaded with flavor. The secret of the unique flavor is the wine – because everything is better with wine!
Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)
An easy to make side dish with everyday pantry ingredients – just potatoes, good olive oil, onion, garlic and white wine. The result is a creamy, flavorful and just darn delicious side dish! They go well with everything from scrambled eggs to fish and steak, and they taste just as delicious the next day.
- 2 pounds russet potatoes, peeled and thinly sliced (I use a mandolin)
- ⅓ cup extra virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ½ large sweet onion, quartered and thinly sliced
- 2 cloves garlic, finely chopped
- Thyme and rosemary (optional)
- ½ cup dry white wine
- Grated Parmigiano Reggiano cheese (optional and not traditional)
- Preheat the oven to 375° convection.
- In a bowl, combine potatoes, olive oil, salt and pepper, making sure to separate and coat the potatoes well.
- Mix in onion, garlic, and herbs (if using). Transfer to a 11" by 7" baking dish (or 9" square) and spread into an even layer.
- Cover tightly with aluminum foil and bake until potatoes can be easily pierced with a paring knife, about 45 minutes.
- Reduce oven to 325°. Remove foil. Pour wine evenly over potatoes. Return to oven. Bake until wine has been absorbed and the potatoes are very tender, about 20 minutes.
- I like to sprinkle some Parmigiano cheese over the top during the last 10 minutes of cooking, but of course, you won’t see this in the traditional recipe.
- The potatoes re-heat very well and can be cooked ahead.