📝 About This Recipe
Hailing from the rustic kitchens of Andalusia, 'Poor Man's Potatoes' is a masterclass in Spanish soul food, proving that simple ingredients can create extraordinary depth. This naturally gluten-free dish features thinly sliced potatoes slowly confited in premium olive oil alongside sweet bell peppers and onions until they reach a buttery, melt-in-your-mouth consistency. Finished with a splash of sherry vinegar and a touch of garlic, it is a comforting, aromatic tapestry of Mediterranean flavors.
🥗 Ingredients
The Vegetables
- 2 lbs Yukon Gold or Kennebec Potatoes (peeled and sliced into 1/8-inch thick rounds)
- 1 large White Onion (halved and thinly sliced into half-moons)
- 1 large Green Bell Pepper (seeded and sliced into thin strips)
- 1 large Red Bell Pepper (seeded and sliced into thin strips)
- 4 pieces Garlic Cloves (thinly sliced)
The Cooking Liquid & Seasoning
- 1 cup Extra Virgin Olive Oil (use a high-quality Spanish oil if possible)
- 1 tablespoon Sherry Vinegar (Vinagre de Jerez) (adds a bright, acidic finish)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 piece Dried Bay Leaf
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Smoked Paprika (Pimentón de la Vera) (optional, for a smoky hint)
👨🍳 Instructions
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1
Prepare your vegetables: slice the potatoes into uniform rounds about 3mm thick. If they are too thick, they won't soften properly; too thin, and they will turn into chips.
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2
In a large, heavy-bottomed frying pan or a traditional Spanish cazuela, heat the extra virgin olive oil over medium heat until it begins to shimmer.
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3
Carefully add the potato slices to the oil. They should be mostly submerged. Don't worry about the amount of oil; we are 'confiting' them, not deep-frying at high heat.
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4
Add the sliced onions, red and green peppers, and the bay leaf to the pan. Toss gently with a wooden spoon to coat everything in the oil.
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5
Season generously with sea salt and black pepper. The salt helps draw moisture out of the vegetables, aiding the softening process.
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6
Reduce the heat to medium-low. Cover the pan with a lid. This is the secret to 'lo pobre' style—it allows the potatoes to steam and fry simultaneously.
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7
Cook for about 20 minutes, stirring very gently every 5-7 minutes. You want to avoid breaking the potato rounds as they become tender.
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8
Remove the lid and add the sliced garlic. Continue to cook for another 10-15 minutes without the lid. This allows any excess moisture to evaporate and the edges of the potatoes to turn a light golden brown.
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9
Once the potatoes are buttery-soft and the peppers are silky, use a slotted spoon to carefully drain off the excess olive oil into a heat-proof jar (save this flavored oil for future cooking!).
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10
With the pan still on the heat, drizzle the sherry vinegar over the vegetables. It will hiss and evaporate quickly, cutting through the richness of the oil.
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11
Taste and adjust seasoning with an extra pinch of salt if needed. Remove the bay leaf.
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12
Transfer the mixture to a warm serving platter. Garnish with a dusting of smoked paprika and a shower of fresh parsley for a burst of color and earthiness.
💡 Chef's Tips
Use waxy potatoes rather than starchy ones to ensure the slices hold their shape during the slow cooking process. Don't discard the leftover oil; it is now infused with garlic and pepper flavors and is perfect for frying eggs or dressing salads. The key is low and slow heat—if the potatoes are browning too quickly, lower your flame immediately. For an authentic variation, you can crack 2-3 eggs over the potatoes in the last 3 minutes of cooking and cover until the whites are set.
🍽️ Serving Suggestions
Serve as a hearty side dish alongside grilled lamb chops or roasted chicken. Top with a fried egg (huevos rotos style) for a satisfying and complete gluten-free lunch. Pair with a glass of chilled Spanish Albariño or a dry Manzanilla sherry. Serve at room temperature as part of a larger tapas spread with olives, Manchego cheese, and Jamón Ibérico.