Spanish Potato Recipe – Patatas a lo Pobre

Spanish potato recipe, patatas a lo pobre


Patatas a lo Pobre is a yummy, traditional Spanish potato recipe from Andalusia. It’s often used instead of the more normal deep-fried potato chip and you can find it on the menu in local eateries or ‘ventas’ as an accompaniment to the main meal.

They’re tasty and flavoursome and oh-so-easy to make. Whether you eat potatoes every day or only occasionally – maybe you prefer to eat the healthier version which would be the sweet potato chips for example, or whether you love your potatoes, this is a recipe for you.

Potatoes. Love ’em or hate ’em, most of us will occasionally have the occasion to cook potatoes in one or other form at some point in our lives. And I think this is one of the best among them.

You can serve this potato recipe with a quinoa avocado salad, a vegan BBQ or alongside some delicious stuffed peppers. Whatever you serve them with, I think you’re gonna love them!

All you need is some potatoes, a big fat red pepper and a couple of onions. You can also add green pepper and garlic if you like. I usually add the garlic but it’s not often that I add the green pepper – no particular reason, I just like the red pepper best.

It isn’t traditional to add turmeric powder, but I love it so I always add some to the onions while they’re cooking. About half a teaspoon should be enough to add flavour and rich golden colour without making the dish soggy and stopping the frying process.

To make, it’s easy peasy. Slice the onions into juliennes and the pepper into chunks or slices depending on preference, and finely chop the garlic.

Heat enough oil oil to cover the bottom of the pan and add the garlic. I like to fry the garlic first so that the flavour runs through the oil and I know that there’s no garlic that gets missed. When the garlic begins to turn brown, add the onions and allow to fry a little before adding the turmeric and frying some more.

Sprinkle with a little salt unless you’re on a low sodium diet, which, if you are, also works perfectly.

When the onions are translucent, add the chopped peppers and continue to fry. While you’re frying the onion, garlic and peppers you can prepare the potatoes by peeling them and slicing them into rounds of about 1 cm width.

Add the potatoes to the pan and carefully turn them over to coat them in the oil and turmeric mixture. Allow to fry on a high heat for a moment before turning the heat down and covering the pan with a tight fitting lid.

Leave the potatoes to cook, checking and turning occasionally, for a total of roughly 20 minutes. I would never go by the timing but rather by the look and taste of the potato because there are so many variables that will affect the length of cooking time, not least of all the variety of potato.

Whey they seem to be cooked, remove the lid and raise the heat to medium-high so that the potatoes get a little bit of an edge colour and the liquid evaporates.

In the photo I’d left the potatoes fairly pale but you can also brown them off much more than that. It’s all a question of how you feel in the moment!

6 people

Serves side dish

Patatas a lo Pobre – Spanish Potato Recipe

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 6 large potatoes
  • 2 large onions
  • 1 large red pepper
  • garlic (optional)
  • 1/2 green pepper (optional)
  • 1/2 teaspoon turmeric (optional)
  • olive oil for cooking
  • salt (optional)


  1. Prepare all the vegetables: slice the onions, chop the peppers, peel and slice the potatoes into rounds and finely chop the garlic if using.
  2. Heat enough olive oil to cover the bottom of your pan.
  3. Add the garlic and gently fry.
  4. When the garlic is browning, add the onion.
  5. After a few moments add the turmeric, and continue to gently fry.
  6. When the onion is translucent, add the chopped peppers and continue to fry some more.
  7. Add the potatoes, turn up the heat and fry for a few moments on a medium high heat.
  8. Turn the heat down, cover with a lid and leave to cook for about 20 minutes, checking and carefully turning the potatoes occasionally.
  9. Remove the lid and raise the heat so that any excess liquid evaporates and the potatoes get an extra boost.
  10. Serve for a delicious taste of Andalusia!


You can make the potatoes browner or slightly crispier by frying for longer at the end, on a higher heat.


gluten free
dairy free
egg free
soy free
wheat free

I hope you enjoy this Spanish potato recipe and if you have any comments, please leave them below.

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