Gluten-Free Vegan Recipes / Vegan Lunch Recipes / Vegan Mains

Loaded Poor Man’s Potatoes (Patatas a lo Pobre)

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Last updated on October 4th, 2020 at 10:40 am

This Loaded Poor Man’s Potatoes is great as a side dish but is loaded with extras as to make it more than enough for a main. Packed with flavour this flavoursome potato dish is a quick and comforting bowl of yum. 

A steel skillet full of freshly made loaded poor man's potatoes sitting on a wooden table with napkins and plates in the background.

Overhead shot of a rustic steel skillet full of freshly made loaded poor man's potatoes on a wooden table.

What is Poor Man’s Potatoes? 

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 is made up of inexpensive ingredients – potatoes, onions and peppers – making it affordable for the poorer masses. Thus the name, “poor man’s potatoes”.  Variations of it can probably be found in Irish, Greek and Italian tavernas too. The potato is the great equaliser isn’t it? Most can afford it, many can cook it and everyone loves it.

A close-up image of the loaded poor man's potatoes in a steel skillet to show the correct consistency of the finished dish.

Comforting Potatoes

If you love simple, honest, fuss-free food, you’ll love Patatas a lo Pobre. It is a simple dish but so much more – it’s familiar and comforting in the way only potatoes can be. Delicious served warm, this potato dish is just as wonderful served at room temperature as a salad. Forget the sandwiches, this is easy picnic food too. Invite me and I’ll bring my mushroom fennel ceviche. Yay. 

A single serving of the loaded poor man's potatoes on an olive coloured plate sitting on a grey napkin with the remaining potatoes in a skillet in the background

I call this Loaded Poor Man’s Potato because the traditional recipe is potato, onion and sometimes pepper. This recipe introduces the added 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. Goodness me, I am eating the stuff and still salivating.

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 my walk-away chickpea tomato and spinach curry or the essence of the wholemeal pissaladiére, you’ll love this.

I haven’t included it in this recipe, but I often finely slice baby spinach or kale and add it towards the end of the cook for the Elf’s benefit. What she doesn’t know won’t kill her and I know the addition will make her stronger. Enjoy.

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If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.

A skillet of potatoes and vegetables on a wooden bench

Loaded Poor Man’s Potatoes

With artichokes, olives and roast peppers these Loaded Poor Man's Potatoes are a flavoursome spin on a traditional Spanish dish.
5 from 1 vote
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Course: Mains | Sides and Condiments
Cuisine: Spanish
Keyword: Poor Man’s Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 282.45kcal
Author: Amanda Logan

Ingredients 

  • 1/2 kilogram baby potatoes I chose Baby Red and Baby Creams
  • 1 red onion finely chopped
  • 1/4 cup roasted red peppers from a jar preferably in oil
  • 1/2 cup artichoke hearts sliced  
  • 1/3 cup black olives
  • 1/4 cup vegetable stock or vegan chicken-style stock
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 cup good quality olive oil
  • sea salt
  • black pepper
  • parsley finely chopped

Instructions

  • Put a large pot of water on a medium heat. 
  • Cut the potatoes in to halves. 
  • Cook the potatoes for 10 minutes and strain. 
  • In a heavy-bottomed pan, heat the olive oil on low. 
  • Add the onion and cook for 1 minute. 
  • Add the paprika and oregano and stir. 
  • 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. 
  • Add the olives. 
  • Pour in the stock and continue to 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.

Nutrition

Calories: 282.45kcal | Carbohydrates: 28.61g | Protein: 3.27g | Fat: 17.67g | Saturated Fat: 2.4g | Sodium: 406.03mg | Potassium: 566.4mg | Fiber: 4.39g | Sugar: 3.24g | Vitamin A: 696.13IU | Vitamin C: 46.76mg | Calcium: 40.16mg | Iron: 2.02mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
A single serving of the loaded poor man's potatoes on an olive coloured plate sitting on a grey napkin with the remaining potatoes in a skillet in the background. Title text overlay in white.
With artichokes, olives and roast peppers these vegan Fancy Poor Man's Potatoes are a flavoursome spin on a traditional Spanish dish | My Goodness Kitchen | Campfire Cooking | Vegan | Easy Dinners
 

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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thalia
June 5, 2016 11:35 pm

I love the shots of these potatoes! They look so rustic and delicious. Definitely would love to try some.

Allie | In This Kitchen
June 5, 2016 8:00 pm

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.

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