These Spanish Poor Man´s Potatoes with Tomato Sauce, known as Patatas a lo Pobre con tomate, are packed with simple & honest flavors, made with everyday ingredients and all done in a little over 30 minutes. Serve them as a tapas appetizer or even as a side dish.
This recipe dates back all the way to the renaissance era, where peasants would make this exact dish with ingredients they grew in the land. Today in modern Spain, you will find this dish served everywhere from local tapas bars to high-end restaurants.
To make this recipe I used new potatoes, but you can use any potatoes you like. I did peel the potatoes, as that´s how this dish is typically made. But if you prefer, you can leave the skins on the potatoes.
TIPS & TRICKS to Make this Recipe: To make the tomato sauce I finely grated fresh tomatoes. But you can always use canned tomato sauce or even passata. Either way, if you see your tomato sauce is too acidic, just add in a little sugar or baking soda.
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Watch the Video Below on How to Make Spanish Poor Man´s Potatoes with Tomato Sauce
Spanish Poor Man´s Potatoes with Tomato Sauce
FOR THE POTATOES
- 1/2 cup extra virgin olive oil 120 ml
- 2 1/4 lbs potatoes 1 kilogram
- 8 cloves garlilc
- 1 red bell pepper
- 1 green bell pepper
- pinch sea salt
- dash black pepper
FOR THE TOMATO SAUCE
- 2 tbsp extra virgin olive oil 30 ml
- 3 cloves garlic
- 6 tomatoes
- pinch sea salt
- dash black pepper
- handful finely chopped fresh parsley
Heat a large fry pan with medium heat and add in 1/2 cup (120 ml) extra virgin olive oil
Meanwhile, cut a slit on 8 cloves of garlic (skins on) and thinly slice the red & green bell peppers
Add the cloves of garlic and bell peppers into the pan with the hot olive oil, mix every 1 to 2 minutes
In the meantime, cut the potatoes (peeled & washed) into bite-sized pieces that are 3/4 inch (2 cm) thick
After 5 to 6 minutes and the garlic and bell peppers are ligthly sauteed, remove from the pan and set aside, then add in the chopped potatoes, mix every 3 to 4 minutes so they all evenly fry
While the potatoes are cooking get the tomato sauce ready, finely grate 6 tomatoes and finely mince 3 cloves of garlic, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after a couple of minutes add in the minced garlic, mix continuously, after 30 seconds add in the grated tomato and season with sea salt & black pepper, mix together until well mixed and then simmer
After frying the potatoes for 20 to 25 minutes and they´re golden fried, remove from the heat and drain into a fine sieve with a bowl underneath, shake off any excess oil, then add the potatoes back into the pan (heat off), along with the sauteed bell peppers and cloves of garlic (skins removed), season with sea salt & black pepper, mix together and then transfer into a large serving dish
Once the tomato sauce has slightly thickened, about 10 to 15 minutes, remove from the heat, add over the potatoes and sprinkle with chopped parsley, enjoy!
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