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.
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Watch the Video Below on How to Make Classic Spanish Potatoes | Patatas Panaderas
Classic Spanish Potatoes | Patatas Panaderas Recipe
- 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
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
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
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
Grab a head of garlic and cut a slit on each clove (skin on) and place over the potatoes and onion
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
Cover the casserole dish with foil paper and add into a preheated oven, bake + broil option (bottom + top heat), 190 C - 375 F
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
Add the casserole dish back into the oven (uncovered) and raise the heat to 210 C - 425 F
After about 15 minutes the potatoes should be perfectly cooked, remove from the oven, sprinkle with freshly chopped parsley and serve at once, enjoy!
Get the Casserole Dish I used to make this recipe
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