Spain on a Fork > All Recipes > Tapas > Spain’s Best-Kept Potato Recipe | Patatas en Salsa de Almendras
All Recipes, Tapas / May 31, 2024

Spain’s Best-Kept Potato Recipe | Patatas en Salsa de Almendras

These Spanish Potatoes in Almond Sauce are Spain’s Best-Kept Potato Recipe. They’re packed with flavors, easy to make and done in a little over 30 minutes. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish and a salad.

Spain's Best-Kept Potato Recipe
To make this recipe, I used yukon gold potatoes. Important to use potatoes here that are a bit more waxy than starchy, as they hold their shape better. You can also use new potatoes, golden delight or even red potatoes.

Spain's Best-Kept Potato Recipe
To make the almond puree, I used a hand blender. You can also use a food processor, stand-up blender or even a nutribullet. Either way, I used raw blanched almonds, but almonds with skins can also be used if you like.

Spain's Best-Kept Potato Recipe

TIPS & TRICKS to Make this Recipe: Once the potatoes are boiling with the almond puree, important to shake the pan once in a while, as this will help thicken the liquid and result in a creamy sauce. These potatoes will last up to 3 to 4 days in the fridge and up to 3 months in the freezer.

Spain's Best-Kept Potato Recipe

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spain’s Best-Kept Potato Recipe

Spain's Best-Kept Potato Recipe | Patatas en Salsa de Almendras

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 363 kcal
Author Albert Bevia @ Spain on a Fork


  • 5 tbsp extra virgin olive oil 75 ml
  • 2 slices baguette 1 inch / 2.50 cm thick each
  • 4 cloves garlic
  • 1/4 cup blanched almonds 30 grams
  • 3 potatoes 1.5 lbs / 750 grams
  • 1/4 tsp saffron threads
  • 1 large egg
  • sea salt & black pepper
  • fresh parsley for garnish


  1. Cut the potatoes (peeled) into bite size pieces that are 2 cm thick (3/4 inch) and peel the cloves of garlic

  2. Heat a large fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

  3. After a couple of minutes, add in the slices of baguette, cloves of garlic and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside

  4. Using the same pan with the same heat, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, then mix every 1 to 2 minutes

  5. In the meantime, add the slices of fried baguette, garlic and almonds into a tall plastic cylinder, along with 1/2 cup of water (120 ml) and a pinch of sea salt, using a hand blender mix the ingredients until you get a thick puree

  6. After frying the potatoes for 5 to 6 minutes and they're lightly golden fried, add in the almond puree and season everything with sea salt & black pepper, gently mix together, then add in enough water to just barely cover the potatoes, add in the saffron and raise to a high heat

  7. When it comes to a boil, place a lid on the pan and lower to a low-medium heat, make sure to gently shake the pan once in a while, as this will help thicken the liquid to end up with a creamy sauce

  8. In the meantime, heat a small fry pan with a medium heat and add in 1 tbsp (20 ml) extra virgin olive oil, after a couple of minutes crack in the egg, fry the egg until it's well done, then transfer over a cutting board and finely chop it

  9. About 15 minutes after placing the lid on the pan the potatoes should be cooked through, you can always pierce them with a toothpick, for the final step, add in the chopped fried egg, gently shake the pan so everything is well mixed and then remove from the heat

  10. Transfer into a large serving dish and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Golden Saffron I used to make this Recipe

Nutrition Facts
Spain's Best-Kept Potato Recipe | Patatas en Salsa de Almendras
Amount Per Serving
Calories 363 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 47mg16%
Sodium 127mg6%
Potassium 638mg18%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 2g2%
Protein 8g16%
Vitamin A 71IU1%
Vitamin C 26mg32%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Jayne

    Looks so delish!

    09 . Jun . 2024
    • Spain on a Fork

      Thank you! Much love 🙂

      10 . Jun . 2024

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