Spanish Lemon-Pepper Skillet Potatoes | Patatas al Limon y Pimienta
We´ve made a ton of potato dishes here on Spain on a Fork, but these Spanish Lemon-Pepper Skillet Potatoes promise to be one of the most flavorful ones yet. This recipe is easy to make, made with simple ingredients and done in about 30 minutes.
What makes these potatoes stand out, is the way they´re cooked. First, you lightly fry them in olive oil, which gives them structure & flavor, then you finish them off in broth, which gives them a melt-in-your-mouth texture. A very typical method of cooking potatoes from the region of Catalunya.
To make this recipe, I used new potatoes, but you can use any potatoes you like. Though waxy potatoes work better than starchy ones here. I also kept the peel on the potatoes, as it gives them a rustic flavor. But if you prefer, you can peel the potatoes.
TIPS & TRICKS to Make this Recipe: Remember to fry the potatoes on a medium heat, this way the olive oil does not lose its flavor. When you add the broth into the pan, add enough to just barely cover the potatoes, even if they are a little exposed, it´s ok.
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Watch the Video Below on How to Make Spanish Lemon-Pepper Skillet Potatoes
Spanish Lemon-Pepper Skillet Potatoes
- 1/4 cup extra virgin olive oil 60 ml
- 2 potatoes
- 1/2 onion
- 4 cloves garlic
- 2 cups vegetable broth 473 ml
- 1 lemon
- handful fresh parsley
- dash sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
While the olive oil is heating, cut 2 medium sized potatoes (cleaned & patted dry) into 1/4 inch (.635 cm) thick slices
After heating the olive oil for 4 minutes, add the sliced potatoes into the pan, making sure they´re all in a single layer (cook in batches to not over-crowd the pan), after 3 minutes flip to fry the other side, after a total cook time of 6 minutes, remove the potatoes from the pan, continue to cook the rest of the sliced potatoes until they´re all done, then set aside
Using the same pan with the same heat, add in 1/2 onion finely diced and 4 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the onion is translucent, add the slices of potato back into the pan, they can be layered over each other, then pour in enough vegetable broth to just barely cover the potatoes, turn up the fire to a high heat, shake the pan once in a while so the garlic & onion are evenly mixed with the potatoes
After about 15 minutes and most of the broth has been absorbed by the potatoes, remove the pan from the heat, you can always pierce the potatoes with a toothpick to ensure they are fully cooked
Season the potatoes with sea salt, the zest of 1/2 a lemon, a generous portion of freshly cracked black pepper and a sprinkle of finely chopped parsley, enjoy!
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