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

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.


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 if desired.

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