Abuela’s Home-Style Potatoes | A Traditional Dish Made by Grandmothers
These Abuela’s Home-Style Potatoes, which basically means Grandma´s potatoes, are one of Spain´s most traditional potato dishes. Made with the most humble ingredients, packed with incredible flavors and super easy to make.
This dish is what we call here in Spain, Un plato de toda la vida de las abuelas. Which translates to a dish we have always eaten made by our grandmothers. Full of flavor and load´s of love in each bite.
TIPS & TRICKS to Make this Recipe: I used new potatoes to make this dish. You want to use waxy potatoes versus starchy potatoes here. Such as golden delight, yukon gold or new potatoes. That way when you cook the potatoes, they keep their shape and they don´t get mushy.
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Watch the Video Below on How to Make Abuela’s Home-Style Potatoes
Abuela's Home-Style Potatoes
- 1/4 cup extra virgin olive oil 60 ml
- 2 slices baguette
- 3 cloves garlic
- 3 potatoes
- 1 small onion
- 1 green bell pepper
- 1 large tomato
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup white wine 120 ml
- 2 1/2 cups water 600 ml
- 1 bay leaf
- handful fresh parsley
- sea salt & black pepper
Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
Meanwhile, cut 2 slices from a baguette that are 1-inch thick (2.5 cm) and remove the skins from 3 cloves of garlic
After heating the olive oil for 2 minutes, add in the slices of baguette and the garlic, cook the garlic for 3 minutes and the baguette slices for 3 minutes per side or until golden fried
While the bread and garlic are cooking, get the rest of the ingredients ready, cut 3 medium sized potatoes (peeled & washed) into half moon shapes that are 1/4 inch (.65 cm) thick, thinly slice 1 small onion, cut 1 green bell pepper into thin strips and finely grate 1 tomato
Once the garlic (3 minutes cooking time) and baguette slices (6 minutes cooking time) are golden fried add into a mortar and set aside
Using the same pan with the same heat, add in the sliced onion and strips of green bell pepper, mix with the olive oil, after 5 minutes and the onion is translucent, add in the grated tomato and cook for 2 minutes
After 2 minutes and the grated tomato has thickend up, add in the slices of potato, 1 tsp sweet smoked paprika and season with sea salt & black pepper, mix together until well combined, then add in 1/2 cup white wine and turn up the heat to a medium-high heat, cook for another 2 to 3 minutes, then add in enough water to just barely cover the ingredients, 1 bay leaf and a little sea salt, mix and bring to a boil
While the water is heating up, move back to the mortar with the fried garlic & bread, add in a small handful of fresh parsley and a small pinch of sea salt, using a pestle pound down until you form a paste like texture
Once the water comes to a boil, add the bread & garlic mixture, mix everything together, place a lid on the pan and lower the fire to a low-medium heat
After simmering for 23 to 25 minutes, remove the lid from the pan, the potatoes should be perfectly cooked (you can pierce them with a toothpick to ensure they are done) and there should be some liquid left in the pan, remove from the heat
Transfer the potatoes into a serving dish, add the remaining sauce in the pan over the potatoes and sprinkle with finely chopped parsley, enjoy!
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