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Spanish Onion & Garlic Potatoes | Patatas a la Cebolla y Ajo Recipe

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 1/3 cup extra virgin olive oil 80 ml
  • 2 potatoes
  • 1 onion
  • 4 cloves garlic
  • 1 tbsp all-purpose flour 8 grams
  • 1/2 cup white wine 118 ml
  • 1/4 cup finely chopped parsley 15 grams
  • 2 cups vegetable broth 475 ml
  • sea salt & black pepper


  1. Cut 2 peeled potatoes into rounds that are 3/4 inch (1 cm) thick

  2. Heat a large fry pan with a medium heat and add in 1/3 cup (80 ml) extra virgin olive oil

  3. After 2 minutes add in the rounds of potatoes into the pan, make sure they´re all in a single layer, cook in batches, fry for 3 minutes per side, just enough to slightly fry them, once they are all cooked, season with sea salt & black pepper and set aside

  4. Using the same pan with the same heat, add in 1 onion rougly diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tbsp (8 grams) all-purpose flour and continue to mix, after 2 minutes add in 1/2 cup (118 ml) white wine, 1/4 cup (15 grams) finely chopped parsley and season with sea salt & black pepper, mix until you form a thick sauce

  5. Once the sauce has thickened, add the slices of fried potato back into the pan, they can be stacked above each other, then add in 2 cups (475 ml) vegetable broth and bring to a boil, place a lid on the pan and simmer on a medium heat

  6. After simmering for 20 minutes, remove the lid, there should be some broth left but the potatoes fully cooked, just pierce with a toothpick, if it easily goes in, they are done, remove the pan from the heat

  7. Transfer the potatoes into a serving dish, spoon the left over sauce in the pan over the potatoes and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this recipe