Patatas a lo pobre (poor-style potatoes)

Fried thinly sliced potatoes and onion. Soft and floury in the middle, but slightly crispy on the outside.


Hola!

Today I bring you the simplest recipe: poor-style potatoes, or patatas a lo pobre in Spanish. They are thinly sliced potatoes and deep fried with onion to give some flavour. They are soft and floury in the middle, but slightly crispy on the outside. These are the go-to potato cooking method in any traditional Spanish household, back when there were no frozen chips and potatoes had to be peeled, sliced and fried from scratch (perish the thought!). 

Also, in Andalucía and other parts of Spain, they add bell pepper. But I despise bell peppers very much, and I think that they take over the flavours of any recipe when used in excess, so that’s a no for me. Feel free to add them if you wish.

PLANT POWER, MAKE UP!

Nothing else to add. This recipe is accidentally vegan!


POOR-STYLE POTATOES (PATATAS A LO POBRE)


Makes: 1 side
Prep: 15 minutes
Cook: 15 minutes


INGREDIENTS

1 medium potato
1/2 small onion, sliced
1 litre of sunflower or olive oil


INSTRUCTIONS

  1. Peel and slice the potato thinly (2-4mm). I slice them with a paring knife from top to bottom, and turning the potato every time that you make a slice.
  2. Heat the oil in a frying pan at a medium-high. When the oil is hot (test dipping a potato), add the onion and potatoes. Stir to avoid sticking, and cook until the edges start to get brown. The potatoes should be fully submerged. Cover the pan with a lid so that the potatoes get soft and not only crispy.
  3. Remove them from the oil with a slotted spatula, letting the oil drip as much as possible. Place them on a plate with kitchen roll to absorb the excess oil. Season with salt and pepper and mix well.

This side dish goes well with almost anything, and you can use them to make Spanish omelette.

You can keep it in the fridge for a couple of days, but the texture will not be the same.

Bon profit!