Spanish Vinegar & Oil Potatoes | TRADITIONAL Recipe from Cádiz Spain
These Spanish Vinegar & Oil Potatoes, known as Papas Aliñas, are one of the most popular tapas dishes that hail from southern Spain. But more specifically, the province of Cádiz. They´re packed with simple yet delicious flavors, effort-less to make and done in just 30 minutes.
You can serve these potatoes chilled or even at room temperature. They´re typically enjoyed as a tapas appetizer in southern Spain, but they also work great as a side dish. Next to some fried fish in tomato sauce and a garden salad.
What really flavors this dish is the olive oil and vinegar. I used a Spanish Extra Virgin Olive Oil and Sherry Vinegar. If you can´t find sherry vinegar in your area, you can substitute it for other types of vinegar. Such as red wine vinegar, white wine vinegar or even rice vinegar.
TIPS & TRICKS to Make this Recipe: Important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.
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Watch the Video Below on How to Make Spanish Vinegar & Oil Potatoes
Spanish Vinegar & Oil Potatoes
- 2 1/4 lbs potatoes 1 kilogram
- 1 white onion
- handful fresh parsley
- 6 tbsp extra virgin olive oil 90 ml
- 2 tbsp sherry vinegar 30 ml
- pinch sea salt
- dash black pepper
Peel and wash the potatoes, then cut them into bite-sized pieces that are 1 inch (2.50 cm) thick, add the cut potatoes into a stock pot, fill with cold water to 1 inch above the potatoes, season generously with sea salt and heat with a high heat
Meanwhile, finely chop the onion, finely chop the fresh parsley and add the olive oil & sherry vinegar into a bowl, whisk until well mixed
After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, drain them into a colander, let the potatoes sit so the water can drain
Once the potatoes are cool enough to handle, add them back into the stock pot, along with the chopped onions, parsley and olive oil & vinegar dressing, season with sea salt & black pepper and gently toss together until well mixed
Transfer into a serving dish, serve chilled or at room temperature, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe
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