Spanish Potatoes with Olive Oil and Wine (Patatas Panaderas)

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If you have ever been to a tapas bar you will notice some kind of potato dish on every menu. This recipe, from Cook’s Illustrated, is a take on a classic Spanish recipe called Patatas Panderas (translation: “Baker’s potatoes”).

This dish results in a lush and tender potato dish that would make a wonderful side dish for any meal. It would pair well with a meat-based dinner or equally well as part of a vegan or vegetarian meal.

It is a super easy one-dish preparation that needs only a bit of time in the oven. Fresh potatoes are showing up in farmer’s markets and now would be a good time to try this different take on potatoes.

Spanish Potatoes with Olive Oil and Wine


  • 2 ½ pounds Yukon Gold potatoes, peeled and sliced crosswise ¼-inch thick

  • ⅓ cup extra-virgin olive oil

  • 3 ½ teaspoons kosher salt

  • ¼ teaspoon pepper

  • 1 onion, halved and sliced thin

  • 2 garlic cloves, minced

  • ½ cup dry white wine


1. Adjust oven rack to middle position and heat oven to 400 degrees. Stir potatoes and oil in large bowl until potatoes are evenly coated. Stir in salt and pepper until well distributed. Stir in onion and garlic. Transfer potato mixture to 13 by 9-inch baking dish and spread into even layer. Cover tightly with aluminum foil and bake until potatoes can be easily pierced with tip of paring knife, about 40 minutes. Reduce oven temperature to 350 degrees.

2. Carefully remove foil and set aside. Pour wine evenly over potatoes. Lightly place reserved foil on top of dish, leaving sides open so moisture can escape, and return dish to oven. Bake until wine has evaporated or been absorbed (there will still be some oil bubbling around edges of dish), about 20 minutes. Carefully remove foil. Let cool for 10 minutes and serve.

Michael Liss