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Patatas a lo Pobre | Poor Mans Potatoes from Spain

We should all have more than one way to make yummy potatoes each week. Here’s one you will fall in love with. I promise. Don't be alarmed about the big glugs of olive we'll be using.

You'll separate it from the potatoes and can use it for all your cooking over the week. No waste and at the same time you get the delicious 'confit' of potatoes that is just delicious.

Now, I can name a few of my friends who will probably never make this. And that depends solely on your relationship with olive oil. You see, the Europeans have the same kind of relationship as they do with wine and the Spaniards and no different.

Forget the measuring & definitely throw that teaspoon out of the window and think in terms of glugs…big. fat. glugs.

But before you chuck this one out because all your can think of are those extra planks, you'll have to do, remember that all that extra olive oil is going to be drained away before serving. And I use the same oil to make the yummiest smoked paprika chicken and all my week night dinners

Have your attention yet!?

I hope so….because it’s soon to become your favorite go-to potatoes just like it is in our home. In fact with friends coming to dinner tonight, guess what yours truly is going to be doing next!



Recipe for:

Patatas a lo Pobre | Poor Mans Potatoes

Serves  4

Shopping list:

2 lbs. Yukon gold potatoes

1 Spanish red onion

1 large green bell pepper

2 cups Olive oil


Potatoes:  Peel and cut unto ½” slices (circles) and soak in cool tap water for 20 minutes to remove excess starch. Drain before using.

Red onion: Peel, discard ends and dice into ½” pieces or cut them into long strips.

Bell pepper: Cut off the woody top and discard membranes and seeds. Dice into ½” pieces or cut them into long strips and set aside.


Heat the olive oil on medium-high heat in a heavy bottom & deep sauté pan - at least 3” deep.

When the oil is hot (test by dropping 1 small bit of onion  & see if it sizzles) add 1-2 potatoes at a time and step back while the oil sputters. Add the remaining potatoes and 1 tsp salt. Fry for about 10 minutes.

Next, add the onions and bell pepper and cover the pan with a lid and cook for another 10 minutes or so or until the potatoes have softened. Stir very carefully off & on so not to break the potatoes.

Season with ½ tsp salt and in the final 10 minutes, cook uncovered until the potatoes have slightly crisp edges. Using a slotted spoon, drain from the oil. Taste and adjust the salt. Serve hot.


Make ahead tips: If serving the potatoes later in the day, do step 4 just ahead of serving.


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