Last updated on September 5th, 2022 at 04:42 pm
Calling all potato lovers! We are taking the Spanish classic Patatas a lo pobre to the next level with salty olives, artichokes and peppers. It's spuds but with attitude.
This recipe was originally posted on June 5, 2016 and updated with recipe variations, cooking steps, FAQ's and new images on August 17, 2022.
What is Patatas a lo Pobre?
Patatas a lo pobre, Poor man's potatoes, is a traditional Spanish dish that can be found on many a tapas menu.
Originating in medieval Spain, the dish was made up of inexpensive ingredients - potatoes, onions and peppers - making it affordable for the poorer masses. Thus the name, "poor man's potatoes".
I call this version loaded Poor man's potato because it loads up with the additional flavours and textures of artichoke and salty olives. I also cook the dish in a small amount of stock to bring it all together and add depth.
Reasons to Love This Spanish Classic
Just when I thought potatoes couldn't be anymore awesome, along comes patatas a lo pobre. This rustic potato dish is perfect as a side but more than enough for a cheeky main. It's:
- Easy to make
- Comforting as only potatoes can be
- Packed with flavour thanks to a smattering of olives, some juicy artichoke and sweet peppers
- Naturally gluten-free
- Easily adaptable - make it your own with baby spinach, garlic, chilli...whatever floats your boat.
What You'll Need
Potatoes. Use a good all-purpose potato. I use a combination of Baby Reds and Baby Creams but you can use Desirees, Maris Piper our Yukon.
Onion. I love red onions here but honestly, you can use a yellow onion or a few good sized French shallots.
Peppers. Roast peppers from a jar are perfect here but you can also roast your own.
Olives. I love the saltiness of Kalamata olives but milder green olives are totally OK. Olives aren't traditional, so make it how you like it. I often use both!
Stock. The potatoes are cooked a second time in a a little stock. use a good quality vegetable stock or a vegan chicken-style stock.
Artichoke hearts. Save yourself some time and use canned or jarred cooked artichoke hearts. I love homemade artichokes but honestly, they play a supporting role here. Go with good old store-bought chokes.
How to Make Loaded Patatas a lo Pobre
Step 1. First you're going to pre-cook your potatoes in a large pot of water.
Step 2. Next sauté your onions in a heavy bottomed skillet before adding the spices.
Step 3. Add the potatoes face down, followed by the peppers, artichokes and olives.
Step 4. Finally, add the stock and gently cook it all down until the potatoes are cooked through but still hold their shape. Add some parsley and you are ready to serve.
Patatas a lo pobre is traditionally a really simple dish but you can add texture and flavours as you like. I love the combination of olives, peppers and artichoke but you could add:
- Baby spinach
- Vegan feta
- Chilli or try some Shatta chilli paste
- Vegan chorizo or bacon
The beauty of this dish, besides its complete deliciousness, is that almost all ingredients are from the pantry if you keep your potatoes and onions in the pantry, which I do.
I bought a small tub of mixed olives from the deli and a fresh bunch of curly green parsley but that's it, the rest we already had. Who doesn't love that?
If you like the simplicity of a one-pot mushroom pasta or the essence of the wholemeal pissaladiére, you'll love this.
All-purpose potatoes work best. Think "Desiree, Russets, Yukon or Maris Piper." A good old Chat will work too
You can store you patatas a lo pobre in a sealed container in the fridge for up to 3 days. Can I say, it's pretty delicious served at room temperature as a salad.
Love this? Try these super simple dinner ideas:
Spaghetti with Tomato Sauce and Olives
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Loaded Patatas a lo Pobre
- ½ kilogram baby potatoes I chose Baby Red and Baby Creams
- ¼ cup good quality olive oil
- 1 red onion finely chopped
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ cup roasted red peppers from a jar preferably in oil
- ½ cup artichoke hearts (jarred or canned) sliced
- ⅓ cup Kalamata olives pitted
- ¼ cup vegetable stock or vegan chicken-style stock
- pinch sea salt
- crack black pepper
- ¼ cup parsley finely chopped
- Cut the potatoes in to halves
- Put the potatoes in a large pot and cover them with cold water by at least 2 inches. Turn on the heat up high and bring the water to a boil. Reduce the heat to low and continue to cook the potatoes for 7-8 minutes or until almost cooked through. Gently drain and set aside.
- In a heavy-bottomed pan, heat the olive oil on low.
- Add the onion and cook for 1 minute and then stir in the paprika and oregano.
- Place the potatoes, cut side down, in the pan.
- Season the potatoes with sea salt and black pepper
- Sprinkle the sliced peppers over the potato and then the artichoke hearts.
- Throw in the pitted olives and pour in the stock and cook on low for 20 minutes.
- The dish is ready when the potatoes can be pierced with a fork but still hold their shape. Sprinkle with fresh parsley to serve.
wonderful salad - did this at last years Xmas dinner and again this year 🙂
I'm so glad you like it, Peter. It is such an easy and tasty dish and who doesn't love potatoes, right? 🙂 Thanks so much for writing to me.
I love the shots of these potatoes! They look so rustic and delicious. Definitely would love to try some.
Thanks Thalia! I loved doing this shoot. I love the potatoes more. Thanks for stopping by.
Allie | In This Kitchen says
These are so beautiful for being such a simple dish! Those are my favorite kinds of meals 🙂 And all of your photos are so, so beautiful. I love the styling.
Thanks so much Allie, that's so lovely of you to say. I love these potatoes - they are so easy and just yum.