Poor man’s potatoes, or patatas a lo pobre, are a Spanish classic. Traditionally, this dish comprised of potatoes, green peppers, and onions is fried in bubbling olive oil, but at my house, I like to prepare it in the oven. Baked, this vegan and vegetarian friendly gluten-free dish is lower-fat, lower-effort and lower-risk of hot oil burns. Win-win-win.
Patatas a lo Pobre (Serves 4 as a main dish)
Sliced potatoes for poorman’s potatoes -Chris
Ingredients: 4 large potatoes, 3 green peppers, 2 small onions or 1 large onion
- Slice the potatoes, onions and green peppers into thin, circular pieces.
- Drizzle the bottom of a shallow baking pan with olive oil.
- Layer the bottom of the pan with potatoes, then peppers, then onions, sprinkle with salt, and repeat until the pan is full.
Patatas a lo pobre is simple, but flavorful, like many of Spain’s most traditional dishes.
- Cover in baking paper or aluminum foil.
- Cook at 400 degrees Farenheit for 35-45 minutes.
- Remove foil and drizzle the potatoes with olive oil (preferably Spanish).
Slice the green pepper in thin, circular slices for Patatas a lo Pobre – Chris Ciolli
Extra tips:
- You’ll want one small to medium sized potato, half a green bell pepper, and 1/4 of an onion per person if you’re serving this as a side dish.
- I like to serve poor man’s potatoes with expensive cuts of beef or fish, because I’m into irony while you eat. You should try it. Filet Mignon and roasted vegetables drizzled with olive oil, mmmm.
Filet Mignon–a choice cut to accompany my poorman’s side dish…- Chris Ciolli
- If you’re serving vegetarians, why not add a poached egg or a veggie burger for some protein
- This dish is gluten-free, but if you’re serving actual celiacs and you don’t want to risk causing them severe stomach problems, you should make sure the dish you’re cooking it in doesn’t have traces of flour or bread.
Poor man’s potatoes-Chris Ciolli
