Spanish Vinegar & Oil Potatoes | TRADITIONAL Recipe from Cádiz Spain

These Spanish Vinegar & Oil Potatoes, known as Papas Aliñas, are one of the most popular tapas dishes that hail from southern Spain. But more specifically, the province of Cádiz. They´re packed with simple yet delicious flavors, effort-less to make and done in just 30 minutes.

You can serve these potatoes chilled or even at room temperature. They´re typically enjoyed as a tapas appetizer in southern Spain, but they also work great as a side dish. Next to some fried fish in tomato sauce and a garden salad.

What really flavors this dish is the olive oil and vinegar. I used a Spanish Extra Virgin Olive Oil and Sherry Vinegar. If you can´t find sherry vinegar in your area, you can substitute it for other types of vinegar. Such as red wine vinegar, white wine vinegar or even rice vinegar.

TIPS & TRICKS to Make this Recipe: Important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR

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Watch the Video Below on How to Make Spanish Vinegar & Oil Potatoes

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Spanish Vinegar & Oil Potatoes

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 395 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/4 lbs potatoes 1 kilogram
• 1 white onion
• handful fresh parsley
• 6 tbsp extra virgin olive oil 90 ml
• 2 tbsp sherry vinegar 30 ml
• pinch sea salt
• dash black pepper

Instructions

1. Peel and wash the potatoes, then cut them into bite-sized pieces that are 1 inch (2.50 cm) thick, add the cut potatoes into a stock pot, fill with cold water to 1 inch above the potatoes, season generously with sea salt and heat with a high heat

2. Meanwhile, finely chop the onion, finely chop the fresh parsley and add the olive oil & sherry vinegar into a bowl, whisk until well mixed

3. After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, drain them into a colander, let the potatoes sit so the water can drain

4. Once the potatoes are cool enough to handle, add them back into the stock pot, along with the chopped onions, parsley and olive oil & vinegar dressing, season with sea salt & black pepper and gently toss together until well mixed

5. Transfer into a serving dish, serve chilled or at room temperature, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Vinegar & Oil Potatoes

Amount Per Serving

Calories 395 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Sodium 308mg13%

Potassium 1118mg32%

Carbohydrates 47g16%

Fiber 6g25%

Sugar 3g3%

Protein 5g10%

Vitamin A 6IU0%

Vitamin C 52mg63%

Calcium 38mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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