Spanish Poor Man’s Potatoes, Patatas a lo Pobre, are anything but humble. We love the idea of turning a “struggle meal” – a meal put together with inexpensive ingredients – into something special. Onion, bell pepper and yukon gold potatoes simmer in a generous glug of our Roasted Garlic Extra Virgin Olive Oil. We added a bit of heat with Aleppo Chile Flakes. Simple, delicious and special.
Time: 30 min
Makes 2-4 servingsRating
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Loading...| 2 lbs yukon gold potatoes | |
| 1 yellow onion, sliced | |
| 1 green bell pepper, seeded, cored and sliced | |
| 1 red bell pepper, seeded, cored and sliced | |
| Roasted Garlic Extra Virgin Olive Oil | |
| Aleppo Chile Flakes | |
| Fried eggs for topping, optional |
| 1. | Cut each potato in half and then into quarters. Slice each quarter into slices 1/2 inch thick. Place in a large stockpot with heavily salted water. Bring to a boil. Reduce to a simmer and cook until tender. Drain and set aside. |
| 2. | Add 1/3 cup Roasted Garlic Extra Virgin Olive Oil to a skillet and heat to medium. Add in the sliced onion and bell pepper. Saute until softened and beginning to brown. |
| 3. | Add in the potatoes and gently turn to coat. Cook until the potatoes are starting to brown. Season with Aleppo Chile Flakes and salt. |
| 4. | Serve with 2 over easy eggs. |
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