Spanish Potatoes with Olive Sauce | One of Spain’s BEST-KEPT Secrets

These Spanish potatoes with olive sauce, known as patatas con salsa de aceitunas, are one of Spain’s best-kept potato recipes. They’re filled with flavors, super easy to make, and done in a little over 20 minutes. Serve them as a tapas appetizer or even as a side dish.

To make this recipe, I used baby gold potatoes. You can also use regular-sized potatoes. Just cut them into large bite-sized pieces like I did with the baby potatoes. I also left the skins on, as it adds more nutrients and flavors. If you prefer, you can peel the potatoes.

For the olive sauce, I used jumbo green pitted Spanish olives. You can use any type of olives you like. Either way, I used a food processor to bring it together. If you don’t have one. You can also use a hand blender, NutriBullet, or even a mortar & pestle. Like they did in the old days.

TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH JARRED OLIVES (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Potatoes with Olive Sauce

5 from 2 votes

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Spanish Potatoes with Olive Sauce | Patatas con Salsa de Aceitunas

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 448 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 kilogram baby gold potatoes 2 1/4 lbs.
• 6 tbsp extra virgin olive oil 90 ml
• 5 cloves garlic
• 12 oz jar pitted green jumbo olives 6 oz / 168 grams drained
• 2 tbsp capers 15 grams
• 1/2 tsp dried oregano 0.50 grams
• 1/2 tsp dried thyme 0.50 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper
• handful green olives and parsley for garnish

Instructions

1. Add the potatoes into a colander and rinse under water, then cut each potato in half to end up with large bite-sized pieces

2. Add the cut potatoes into a stockpot, all in a flat layer, and fill with water, just enough to barely cover the potatoes, then season generously with salt, and heat with a high heat

3. In the meantime, heat a small fry pan with a medium heat, and add in 2 tbsp (30 ml) olive oil, after a couple of minutes, add in 4 cloves of garlic that have been thinly sliced, and mix continuously, after 1 minute and the garlic is fragrant, turn off the heat

4. Drain the olives into a colander and shake off any excess liquid, then add them into a food processor, along with the capers, 1 clove garlic, the sautéed garlic, oregano, thyme, lemon juice, and season with salt & pepper, run the food processor for 10 to 15 seconds, then add in 1/4 cup (60 ml) olive oil, and run for another 10 to 15 seconds, or until well mixed together, do not over-purée the sauce

5. About 20 to 25 minutes after turning on the heat on the potatoes, they should be cooked through, you can always pierce them with a toothpick to ensure they are done, reserve a little of the cooking water, then drain the potatoes into a colander, and then return the potatoes to the stockpot (heat turned off)

6. Add about a 1/4 cup of the cooking water to the olive sauce, and run the food processor for 10 seconds or until well mixed

7. Add the olive sauce into the stockpot with the potatoes, and toss together until well mixed

8. Transfer into a large serving dish, and garnish with green olives and parsley, enjoy!

Recipe Notes

Get the Spanish Olives and Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Potatoes with Olive Sauce | Patatas con Salsa de Aceitunas

Amount Per Serving

Calories 448 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Sodium 790mg34%

Potassium 1095mg31%

Carbohydrates 47g16%

Fiber 7g29%

Sugar 2g2%

Protein 6g12%

Vitamin A 187IU4%

Vitamin C 52mg63%

Calcium 67mg7%

Iron 3mg17%

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

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