Classic Spanish Potatoes | Patatas Panaderas Recipe
These Classic Spanish Potatoes, known here in Spain as Patatas Panaderas, are the potatoes that most restaurants serve as a side dish in Spain. They´re loaded with flavors, easy to make and made with everyday simple ingredients
My favorite part about these Spanish potatoes? They work great next to any protein. From some scrambled eggs for breakfast to a fried cod dish for dinner. Either way, they promise to elevate your next meal.
For this dish, I like to leave the skins on the garlic. As it gives them a beautiful buttery texture, and it ensures they don´t over cook. Which gives them a bitter flavor. I also used new potatoes, but you can use any potatoes you like.
TIPS & TRICKS to Make this Recipe: I used the bake + broil option (bottom + top heat) in my oven to make these potatoes. If your oven does not do both functions, no big deal. Just bake them for an extra 5 to 10 minutes, to ensure the fully cook through.
Key Ingredients & Cookware I used in this Recipe:
GLASS CASSEROLE DISH
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Classic Spanish Potatoes | Patatas Panaderas
Classic Spanish Potatoes | Patatas Panaderas Recipe
Ingredients
- 3 medium sized potatoes
- 1/2 onion
- 1 head garlic
- 3 tbsp extra virgin olive oil 45 ml
- 1/4 cup white wine 60 ml
- 1 tsp dried thyme .91 grams
- 1 tsp dried rosemary 1.12 grams
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
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Peel 3 medium sized potatoes, rinse under cold water and pat completely dry, cut each potato into thin slices that are 1/8 of an inch (1/2 cm) thick
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Grease a large casserole dish with extra virgin olive oil, add the slices of potatoes into the casserole dish, I like to add them in single files and layered, but you can just add all the sliced potatoes at once and spread them around so they evenly cook
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Thinly slice 1/2 of an onion, mix the onions around with your hands so they´re loose, evenly spread the onions over the potatoes
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Grab a head of garlic and cut a slit on each clove (skin on) and place over the potatoes and onion
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Drizzle everything with about 2 tablespoons (30 ml) of extra virgin olive oil, season with sea salt, black pepper, a generous 1 tsp of dried thyme and a generous 1 tsp of dried rosemary
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Cover the casserole dish with foil paper and add into a preheated oven, bake + broil option (bottom + top heat), 190 C - 375 F
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After 45 minutes remove the casserole dish from the oven, remove the foil paper and pour in a generous 1/4 cup of white wine over the ingredients
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Add the casserole dish back into the oven (uncovered) and raise the heat to 210 C - 425 F
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After about 15 minutes the potatoes should be perfectly cooked, remove from the oven, sprinkle with freshly chopped parsley and serve at once, enjoy!
Recipe Notes
Get the Casserole Dish I used to make this recipe
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Fantastic recipe, used with Pollo Asado & Ensalada Mixta. Just a quick question:
If cooking for a larger group, can you ‘layer’ the potatoes? Or, do you need to keep them on one layer?
Thanks!!
Yes you can layer them, though cooking times might be longer 🙂 Much love
This is a wonderful side dish made from simple, healthy ingredients and really easy to make. Peeling the garlic cloves at the table is a fun addition to the normal routine and adds a special flair to the dish…Thank you for sharing it with us.
Happy to hear that! Thanks for the comment 🙂 Much love
I prefer Spanish potato recipes to either French or Italian. They are easier to make, use fewer ingredients, do not have cream or butter. BUT they have incredible taste and are lighter.
Thanks for the comment! Much love 🙂
Hi— These look fantastic! Question: do you remove the skins from the garlic
before serving or leave that to your guests?? Can you remove them before cooking?
I really look forward to trying these!!!
You want to leave the skins on while the cook, that way they don´t get bitter and get a buttery texture, you can peel after they are cooked if you like, in Spain each guest peels their own 🙂 much love
These potatoes are an absolute delight! I love making them and have served them a few times now, with roast lamb and veg.
Thanks for sharing this 😊
So happy to hear that! Thanks for the comment 🙂 much love
Hi Albert,
Thank you so much for your elaborate and delicious recipes. Its a wonderful experience to watch and learn.
I absolutely relished the mushroom paella recipe and am hoping to try patatas panaderas next.
I was wondering, can I substitute the garlic in this recipe with something else? Perhaps ginger (even though it may change the flavor)?
Thanks once again.
You can just omit the garlic if you like 🙂 thanks for the comment! truly appreciate it
I love how all the recipes use simple ingredients and spices on hand at home. Made the Classic Spanish Potatoes. How simple yet amazing flavor. They were a hit! My family loved them and said I should make again! Passed link along to my sister and friend. My friend made them as well and loved them to. Next to try….creamy potatoes with caramelized onion.
So happy to hear that Rita! Thanks for the comment 🙂 much love
Classic Spanish Potatoes
My husband and I love potatoes. We are Scottish and Irish, enough said. Scalloped are our favorite. Most times with milk, or cream, and cheeses. These Classic Spanish Potatoes are the BEST, olive oil, garlic and white wine. We were scrapping the bottom of dish. New FAVORITE, thanks for sharing. Will look for more recipes from Albert.
I am so happy to hear that! Much love to you both 🙂