½kilogrambaby potatoesI chose Baby Red and Baby Creams
¼cupgood quality olive oil
1red onionfinely chopped
½teaspoonsmoked paprika
1teaspoondried oregano
¼cuproasted red peppers from a jarpreferably in oil
½cupartichoke hearts (jarred or canned)sliced
⅓cupKalamata olivespitted
¼cupvegetable stockor vegan chicken-style stock
pinchsea salt
crackblack pepper
¼cupparsleyfinely 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.
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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.
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.