These Spanish Widowed Potatoes, known in Spain as Patatas Viudas, are probably the Best-Tasting potatoes. They´re loaded with so many great flavors, easy to make and come together in a little over 40 minutes.
Ok, so why the weird name of widowed potatoes? Because these potatoes feel like a complete meal, except there is no meat or fish. In Spain, these potatoes are usually served as a tapas dish, but they also work great as a side dish.
TIPS & TRICKS to Make this Recipe: When you add the broth into the pan, you just want to barely cover the potatoes. This is enough to cook the potatoes through and give you a little bit of sauce at the end. Which is the magic of this dish.
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Watch the Video Below on How to Make Spanish Widowed Potatoes
Spanish Widowed Potatoes | Patatas Viudas Recipe
- 1/4 cup extra virgin olive oil 60 ml
- 1/2 onion
- 4 cloves garlic
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 tomatoes
- 2 large potatoes
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 1/2 cups vegetable broth 600 ml
- 1/4 tsp saffron threads .17 grams
- 1 bay leaf
- sea salt & black pepper
Roughly dice 1/2 onion, thinly slice 4 cloves garlic, roughly chop 1/2 red & 1/2 green bell pepper, finely grate 2 tomatoes and cut 2 large potatoes (peeled) into 1/2 inch (1.25 cm) pieces
Heat a large fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the diced onion, sliced garlic and chopped bell peppers, mix with the olive oil, after 5 minutes and the onion is translucent, add in the grated tomato, give it a mix and cook for 1 to 2 minutes or until the tomato has thickened up, then add in the chopped potatoes, 1 teaspoon (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, mix together until well combined, then add in about 2 1/2 cups (600 ml) vegetable broth, just enough to slightly cover the potatoes, a 1/4 tsp (.17 grams) saffron threads and 1 bay leaf, give it a quick mix so everything is evenly mixed together
Once the broth comes to a boil, place a lid on the pan and lower the fire to a low-medium heat
After 20 to 25 minutes the potatoes should be perfectly cooked, you can always pierce them with a toothick to ensure they are fully cooked through, remove from the heat and sprinkle with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make these Spanish Widowed Potatoes
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