Patatas a Lo Pobre
This literally translates as Poor Man’s Potatoes, but don’t be put off by that. It is a beautiful and versatile dish which goes extremely well with many Spanish meat and fish dishes. The amount of oil is not a misprint – please do try not to reduce it to save on calories – you can pour it off at the end if you want to – but it is quite vital to ensure the correct flavour and texture of the finished dish.
This recipe serves at least 6 people. It does keep well in the fridge for up to 48 hours so it can be made ahead of time and reheated, or if you only have a couple of people to serve it will save for the next day.
200ml Spanish Olive Oil
1 kg waxy potatoes such as desiree, peeled and cut into 1.5cm slices
2 Red Peppers, cut into 1.5cm wide strips
2 Green Peppers, cut into 1.5cm wide strips
3 Large Onions, sliced
6 Cloves Garlic, thinly sliced
A sprig of fresh thyme (or 1tsp dried)
Sea salt and freshly ground black pepper
Pre heat the oven to 200 C
Heat the olive oil in a large shallow ovenproof casserole or pan.
Add the onions and cook very gently for about 20 minutes until gently caramelised.
Add the garlic and cook for about 5 more minutes then add the peppers and cook for a further 15 minutes until softened slightly. Season at this stage with plenty of freshly ground black pepper but no salt. This is added at the end.
Add the potatoes, thyme and bay leaves and stir well to combine. Cook gently for 15 minutes stirring occasionally. Stir again then place into the oven uncovered for 20 minutes. After that time, remove from the oven and again, stir gently so as not to break up to the potatoes. Return the dish to the oven and continue to cook until the potatoes are tender and the peppers caramelised (about 30 – 40 minutes).
Season with sea salt and a little more freshly ground black pepper to taste.