Patatas a lo Pobre
Thinly sliced potatoes and onions slow-cooked in olive oil with bell peppers and garlic until incredibly tender and silky — a humble and satisfying Spanish side dish that pairs with almost everything.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic cloves, minced
- 1/3 cup extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp white wine vinegar
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Heat 1/3 cup extra-virgin olive oil in a large wide skillet over medium heat.
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2
Add 1 large thinly sliced yellow onion and 1 thinly sliced green bell pepper. Cook, stirring occasionally, for 5 minutes until they begin to soften.
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3
Add 2 lbs peeled, thinly sliced russet or Yukon Gold potatoes in an even layer. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir to coat everything with the oil.
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4
Reduce heat to medium-low. Cover and cook, turning the potatoes gently every 5 minutes, for 25 to 30 minutes until the potatoes are completely tender and slightly golden at the edges.
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5
Stir in 4 cloves minced garlic cloves and cook uncovered for 2 minutes until fragrant.
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6
Remove from heat. Splash with 2 tsp white wine vinegar and toss gently. Taste and adjust seasoning. Scatter 2 tbsp chopped fresh flat-leaf parsley over the top and serve.