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A skillet of potatoes and vegetables on a wooden bench

Patatas a lo Pobre

With artichokes, olives and roast peppers these loaded Patatas a lo Pobre are a flavoursome spin on a traditional Spanish dish.
5 from 4 votes
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Course: Mains | Sides and Condiments
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 282.45kcal
Author: Amanda Logan


  • ½ kilogram baby potatoes I chose Baby Red and Baby Creams
  • 1 red onion finely chopped
  • ¼ cup roasted red peppers from a jar preferably in oil
  • ½ cup artichoke hearts sliced  
  • cup black olives
  • ¼ cup vegetable stock or vegan chicken-style stock
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ cup good quality olive oil
  • sea salt
  • black pepper
  • parsley finely chopped


  • 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.


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
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