Spain on a Fork > All Recipes > Tapas > Andalusian Dressed Potatoes – Patatas Aliñadas
All Recipes, Tapas / June 4, 2017

Andalusian Dressed Potatoes – Patatas Aliñadas

– Andalusian Dressed Potatoes – Patatas Aliñadas –

Oh yes! did somebody say potatoes? I´ll have some please! This is my reaction whenever I hear anyone talking about potatoes. There is just something about them that calls my name, and I know I´m not alone on this one. Whether they are fried, baked or boiled, most of us go gugu-gaga over potatoes. Take this recipe of Andalusian dressed potatoes for example, it is one of my all-time favorite ways to eat potatoes. This dish is very simple, yet packs a huge flavor, and it can be served as an appetizer or as a side dish. What really makes this dish shine is the Sherry vinegar, it adds so much flavor yet keeps the dish well-balanced. Watch the video below on how to easily make these Andalusian dressed potatoes, and enjoy a new way of eating the great ¨potato¨. Salud!

Watch the Video Below on How to Make Andalusian Dressed Potatoes – Patatas Aliñadas

Andalusian Dressed Potatoes - Patatas Aliñadas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 Yukon Gold Potatoes
  • 2 Shallots
  • 3 Tbsp Extra Virgin Spanish Olive Oil
  • 1 Tsp Sherry Vinegar
  • Fresh Parsley
  • Sea Salt
  • Ground Pepper


  1. Grab a small sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn your burner on to a high heat
  2. Once the water begins to boil, add a lid to the pan and lower the burner to a low-medium heat
  3. Meanwhile, finely dice 2 shallots
  4. 25 to 30 minutes after adding the lid to the pan, your potatoes should be perfectly cooked, pierce them with a wooden skewer, if it pierces easily, they are done, remove the potatoes from the sauce pan and let them cool
  5. Once your potatoes have cooled, remove the skin and cut them into cubes
  6. Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked pepper, and toss everything together
  7. Once everything is well mixed add it to a shallow bowl and garnish with cherry tomatoes and fresh parsley
  8. Enjoy!

Recipe Notes

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  1. Randy

    One of the best things I learned about this dish is that you can add all sorts of things. The woman who taught me how to make this often used tuna or razor clams in it, as well as some cuernos de cabra peppers, tomatos and cucumber. I use onions, rather than challots… but the challots sound awesome! I’ll definitely have to give that a try 🙂 I also use white vinegar… so now I have to try it with the sherrry vinegar you listed.
    Thanks again! This is another favorite comfort food that my family loves.

    12 . Sep . 2018
    • Spain on a Fork

      Those are great additions to this dish, the challots just add a sweeter taste than the onions, thanks for the comment, much love

      12 . Sep . 2018

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