This Andalusian potato stew, known as “carnerete de patatas,” is one of Spain’s most unknown recipes. It’s filled with flavors, easy to make, and promises to warm your soul. Serve it as a starter, or even as a side dish, next to some pan-grilled fish.
To make this recipe, it is important to use potatoes that are a bit more waxy than starchy. As they hold their shape better in stews and soups. I used yukon golds, but you can also use new potatoes, golden delight, or even red potatoes.
What really flavors this stew is the bread and garlic mixture. Made with fried slices of baguette, fried garlic, oregano, cumin, and saffron. I used a mortar & pestle to bring it together. But you can also use a food processor or even a hand blender.
TIPS & TRICKS to Make this Recipe: You can serve this potato stew warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make this Andalusian Potato Stew
Andalusian Potato Stew | Carnerete de Patatas
Ingredients
- 1/2 cup extra virgin olive oil 120 ml
- 2 slices baguette 1 inch / 2.50 cm thick each
- 6 cloves garlic
- 1 kg waxy potatoes (peeled) 2 1/4 lbs
- 2 bay leaves
- 1 liter vegetable broth 4 1/4 cups
- 1 tsp dried oregano 1 gram
- 1/2 tsp ground cumin 1.50 grams
- 1/4 tsp saffron threads 0.17 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the slices of baguette and the cloves of garlic, fry for 3 to 4 minutes or until lightly golden fried
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In the meantime, cut the potatoes into rounds that are 1 cm thick (a little over 1/4 inch)
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Once the slices of baguette and garlic are lightly golden fried, remove from the stockpot and set aside
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Using the same pan with the same heat, add in the sliced potatoes and bay leaves, mix continuously, after 5 minutes and the potatoes are lightly sautéed, season with salt & pepper, mix together, then add in the broth, just enough to barely cover the potatoes, raise to a high heat, and give it a gentle mix
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While the broth is heating, add the fried cloves of garlic into a mortar, along with the oregano, ground cumin, saffron, and a pinch of salt, using a pestle, pound down on the ingredients until the garlic is well mashed, then add in the fried slices of baguette, and continue to pound on the ingredients until you get a paste-like texture, you can also use a food processor or hand blender
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Once the broth comes to a boil, add in the bread and garlic mixture, give it a mix until well mixed together, then place a lid on the stockpot and lower to a low-medium heat, and simmer for 15 minutes or until the potatoes are cooked through
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Transfer into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe
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Sherry
26 . Feb . 2026Awesome!!!! My daughter from NC is a very picky eater. She had 2 full bowls!! This recipe is a most have & quick to make. Did add chickpeas from suggestion below. Wow is all i can say!
Spain on a Fork
Happy to hear that! Much love 🙂
27 . Feb . 2026Jayne
18 . Feb . 2026I made this after watching the video on YouTube. It is amazing! I added home-cooked chickpeas, so good!
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
18 . Feb . 2026Alicia
16 . Feb . 2026Made this after watching your YT vid. So, so comforting. The depth of flavor is amazing for how few ingredients it has. The only addition I made was a dash of Jerez vinegar in my bowl. Delicious.
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
16 . Feb . 2026Jaime Rodriguez
12 . Feb . 2026My parents were from Granada, fortunately I was able to spend a lot of time there over the years.and I prepare most of your recipes and have enjoyed them all. Keep them coming, my brothers, sister and family are always excited when I head to the kitchen. It never fails to turn into a party.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
12 . Feb . 2026