Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

These Spanish potatoes with olive oil and wine are such a simple dish to make, but the resulting flavor and creaminess will surely have you make this dish again and again.

These patatas panaderas, or "bakers' potatoes," are super creamy tasting, and, even though they are baked in olive oil, they are not either crispy or oily. They are just tender and delicious.

The ingredient list is simple, just potatoes, extra virgin olive oil, salt, pepper, a thinly sliced onion, garlic, and dry white wine. Yet, the results are so delicious.

Ingredients for Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

In Spain, they use Monalisa and Álava potatoes to make patatas panaderas (source: Cook's Illustrated, September, 2019). Since these are not readily available in the U.S., I used Yukon Gold potatoes. they are so buttery, and they are neither too waxy or too starchy.

It always amazes me how the potato, a native of the western hemisphere, traveled to Europe (Spain and the British Isles) in the 16th century. It quickly became a staple, replacing the turnip and rutabaga, as it was cheap, filling, and easy to store.

One of my favorite Spanish takes on the potato is Patatas Bravas, a dish often served at tapas bars. Plus, don't forget the Spanish tortilla, an egg and potato dish, also served as a tapa. Another great Spanish dish is Tapas-Style Meatballs.

Plate of Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

These potatoes are a Spanish side dish (at least if I can still read Spanish... it may be an appetizer...). While they may look similar to scalloped potatoes, they are not quite the same. First, there is no milk, butter, or flour. Second, they are not at all crispy on top.

P.S. (pet peeve alert) Scalloped potatoes don't include cheese. Those are au gratin potatoes.

The secret to the unique flavor of these potatoes is the wine. Once you have baked these potatoes in the olive oil, you add a half cup of dry white wine and continue to bake the potatoes until the wine has evaporated.

The wine flavor remains and is concentrated in the potatoes.

It's really good.

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine) in a dish

How to Make Patatas Panaderas.

First, peel and thinly slice the potatoes. Toss in some thinly sliced onions, extra virgin olive oil, kosher salt and pepper, and minced garlic.

Next, place the potato mixture into a 13 inch by 9 inch baking pan, cover it with foil, and bake at 400 degrees F for about 40 minutes.

After that, add the wine and loosely cover the pan with the foil.

Finally, reduce the heat of the oven and continue to bake the potatoes for an additional 20 minutes.

If you entertain, I highly recommend that you try these potatoes. I'm pretty sure you will be adding these potatoes to your entertaining and dinner party regular rotation.

Everyone will adore them. Plus, they are so reliable.

This month the Baking Bloggers are baking recipes from Spain! Check out everyone's links!

Basque Chicken from Palatable Pastime
Catalan Coca from A Day in the Life on the Farm
Flan De Leche Condensada from Sneha's Recipe
Magdalenas (Spanish Muffins) from Tara's Multicultural Table
Pescado al Horno con Gambas from Culinary Adventures with Camilla
San Marcos Cake from Pandemonium Noshery
Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Spanish Potato Bake from Making Miracles
Tarta de Santiago from Caroline's Cooking
Tortilla de Patatas from Sid's Sea Palm Cooking