There are so many great Spanish dishes that have potatoes as their star. However, this is possibly the most delicious way of preparing the humble potato. Using just 6 simple ingredients you can create one unforgettable potato stew that can accompany any protein dish or stand out on its own. It is that good! ‘Patatas a lo Pobre’ Poor Man’s Potatoes orignates from Andalucia in Southern Spain. I remember eating this in a ‘chiringuito’ a beach bar on a beach near Estepona several years ago. We shared this tapas dish and ate it along with grilled ‘Lubina’ Sea Bass, washed down with ‘Tinto de Verano’ (think of Sangria but without the fruit). It was just outstanding. Again like all things stewed, this tastes great when made a day or two in advance and then heated up when you are ready to serve. 

Poor Man’s Potatoes

Poor Man's Potatoes

  • Cook Time: 40 min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 5 generous potatoes peeled and sliced thickly (I used Yukon Gold)
  • 1 green pepper washed and sliced
  • 1 red pepper washed and sliced
  • 1 onion peeled and finely sliced
  • 1 cup of extra virgin olive oil
  • 1 tpsp salt
  • For the Picada
  • 2 cloves of garlic peeled
  • 1/2 cup of fresh parsley
  1. Instructions
  2. Wash the peppers, deseed and slice.
  3. Peel and slice the onion.
  4. Heat the oil in a large and wide pan to medium heat. 
  5. Add the onions and peppers and a pinch of salt and sweat for 10 minutes.
  6. Meanwhile peel, wash and sliced the potatoes. 
  7. Carefully add the potatoes and another pinch of salt. Reduce heat to low/medium and cook the potatoes and vegetables for around 30 minutes or until tender and cooked through.
  8. Keep the potatoes moving every couple of minutes during the cooking process by gently shaking the pan or moving them with a spoon. If not the potatoes will stick!
  9. Prepare the ‘picada’ by crushing the garlic cloves and parsley in a mortar and pestle with a pinch of salt.
  10. When the potatoes are cooked carefully drain off any excess oil.
  11. After you have drained off excess oil add the ‘picada’ mixture to the potatoes when the potatoes have finished cooking. Mix and let it sit for 5 minutes off the heat.

Top Tips

  • Don’t throw away the oil you drain off the potatoes! Use it again for a ‘Tortilla de Patata’ Spanish Omelette or ‘Pisto’ Summer Vegetable Stew. 

Poor Man’s Potatoes – Patatas a lo Pobre

When you are looking for a vibrant and tasty way to prepare a potato side or supper paired with a fried egg then look no further than ‘Patatas a lo Pobre’ Poor Man’s Potatoes. This dish is so delicious and moreish that it often outshines the protein it is paired with!