These Spanish Potatoes with Onions, known as Patatas Fritas con Cebolla, are what honest home cooking is all about. We’re talking simple yet delicious flavors, basic everyday ingredients, and all done in about 40 minutes. Serve them as a tapas appetizer or even as a side dish.
To make this recipe, I used yukon gold potatoes. You can use whatever type of potatoes you like. I just prefer to use potatoes that are a bit more waxy than starchy. As they hold their shape better as they are cooking, and they have a creamier interior once they are done.
What really flavors this very simple dish is the extra virgin olive oil (10% OFF Your Order with Coupon ONAFORK). Of course, you can use other oils if you like. It’s just that extra virgin is what’s typically used in Spain. As it gives this dish that lift of Spanish goodness.
TIPS & TRICKS to Make this Recipe: It took me between 25 to 30 minutes to fully cook the potatoes. It might take you less or more. Just keep an eye on the potatoes. As for the olive oil that is left after cooking the potatoes, reserve it and use it on future recipes.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make these Spanish Potatoes with Onions
Classic Spanish Potatoes with Onions | Patatas Fritas con Cebolla
Ingredients
- 1 cup extra virgin olive oil 240 ml
- 2 1/4 lbs yukon gold potatoes 1 kilogram
- 3 medium onions
- 6 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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While the oil heats, cut the potatoes (peeled) into bite-sized pieces that are 2 cm (3/4 inch) thick
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Add the chopped potatoes into the hot fry pan, mix together, then mix every 3 to 4 minues so they all evenly fry
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In the meantime, thinly slice the onions and thinly slice the garlic
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Once the potatoes are golden fried and cooked through, about 25 to 30 minutes (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat and drain the potatoes into a colander with a heat-proof bowl underneath
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Heat the same fry pan with a medium heat and add in a 1/4 cup (60 ml) of the reserved olive oil from the potatoes
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After a couple of minutes add in the sliced onion and garlic, mix together, then mix every 1 to 2 minutes
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After 10 minutes and the onions are slightly browned, add the potatoes back into the pan, along with the paprika, and season with sea salt & black pepper, mix together until well mixed
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Transfer into a large serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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WhoCaresWhoIAm
10 . Mar . 2025Great recipe but the garlic overcooks in pan this long. Next time will add it at the end for a minute or two.