Loaded Patatas a lo Pobre

A skillet of potatoes and vegetables on a wooden bench

5 from 5 votes

With artichokes, olives and roast peppers these loaded Patatas a lo Pobre are a flavoursome spin on a traditional Spanish dish.

Prep Time10

Cook Time30

Total Time40

Course: Mains, Sides and Condiments

Cuisine: Spanish

Servings:

Calories: 282.45kcal

Author: Amanda Logan

Ingredients

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

Instructions

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.

Notes

Which potatoes work best in Patatas A Lo Pobre?

All-purpose potatoes work best. Think "Desiree, Russets, Yukon or Maris Piper. A good old Chat will work too.

How do I store any leftovers?

You can store your 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.

Nutrition