Hello friends! Welcome to Paulina Cocina. Today we bring you a very traditional recipe in Spain that is very easy to make and for which we do not need much knowledge or too many ingredients: Potatoes to the poor.

Las potatoes to the poor They are a typical dish of Spanish cuisine that has conquered palates for its simplicity and good flavor. Their humble but tasty origins make them a perfect option for those moments when we want a comforting meal with a taste of home.

We are going to tell you everything about the poor potatoes, from their preparation to their history and origin, the reason for their name and the difference with the patatas panaderas. At the end of this note you will find a recipe for poor potatoes, with the details of the necessary ingredients and step by step.

About potatoes to the poor

The poor potatoes, like a large part of the recipes with potatoes, are a culinary preparation representative of Spanish gastronomy. This recipe belongs specifically to Andalusian gastronomy, and consists of cooking potatoes with simple and inexpensive ingredients.

This recipe of peasant origin has remained on family tables over time due to its ease of preparation and its comforting flavor. The essence of poor people’s potatoes recipe It lies in the perfect combination of potatoes, onions, peppers and olive oil.

The origin of potatoes to the poor

Yes ok Poor potatoes are an emblematic dish of Spanish gastronomy, its origin is closely linked to the region of Andalusia, in the south of that country. This region, rich in gastronomic traditions, was the place where this humble but tasty recipe was born.

The history of the potato to the poor It dates back to times past, when the potato, from America, arrived in Europe and became part of the diet of the popular classes. In Andalusia, with its climate conducive to the cultivation of this tuber, potatoes quickly became a staple food for families of farmers and field workers.

Poor potatoes emerged as an ingenious solution to take advantage of the resources available in Andalusian gardens. Farmers, with creativity and simplicity, combined potatoes with fresh onions and peppers, abundant ingredients in the region, to prepare a comforting and nutritious dish that fed the entire family.

Why are poor people called potatoes?

The name potatoes to the poor also finds its explanation in this historical context. The denomination “to the poor” It was used in traditional cuisine to refer to modest preparations. In this case, the poor potatoes were the perfect manifestation of economical cuisine accessible to everyone.

Over the years, this recipe was passed down from generation to generation in Andalusia and beyond, gaining popularity throughout Spain. Poor potatoes became a dish present on the tables of different regions, and each place added its personal touch, enriching its diversity and adapting it to the local products available.

Today, the poor potatoes are a symbol of Andalusian tradition and a sample of the culinary wealth that this region offers to the world. In every bite of this dish, you can appreciate the legacy of those farmers who, with ingenuity and love for the land, created a recipe that transcends time.

How to make the poor people’s potatoes recipe

Prepare the traditional poor-quality potatoes recipe You don’t need great cooking skills. The first thing is to peel and cut the potatoes into medium-thick slices to ensure uniform cooking and cut the onions and peppers into fine julienne strips.

In a large frying pan, pour extra virgin olive oil and heat over medium heat. Next, add the potatoes, onions and peppers, and season with salt and pepper to taste.

It is essential to cook them over low heat, so that the flavors integrate and the potatoes acquire a soft and juicy texture. Once they are tender and lightly browned, they are ready to be savored.

OJO: The excess oil can be strained and used for other preparations.

What is the difference with poor-quality bakery potatoes?

The difference between poor potatoes and bakery potatoes lies in their preparation and presentation. Potatoes a lo poor are a simple and humble dish, with potatoes, onions, peppers and olive oil, and their presentation is more messy.

Las poor bakery potatoes They are more refined, prepared in layers and cooked in the oven, which gives them a neater presentation and a crunchy and tender flavor at the same time. Both dishes are delicious and represent the richness of traditional Spanish cuisine.

4 tips so that the poor potatoes turn out perfect

  1. Choice of potatoes: To obtain the best result it is important to select quality potatoes, preferably red ones are the best for this type of cooking, since they break less.
  2. Uniform cut: When cutting the potatoes into slices, make sure they are all of a similar thickness so that they cook evenly.
  3. Slow cooking: The key to making the poor potatoes tender and confit is to cook them over low heat, allowing the flavors to integrate perfectly.
  4. Olive oil: Use a good extra virgin olive oil to enhance the flavor of the potatoes and give them that characteristic Mediterranean touch.

With this I leave and leave you the most beautiful recipe for poor potatoes, then tell me what you thought.

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poor potatoes recipe

Traditional recipe for poor potatoes

Yield: 4 portions

Preparation time: 25/30 minutes


  • 1 kg of potatoes
  • 2 large onions
  • 1 red pepper
  • 1 green pepper
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley (optional)

How to make the poor people’s potatoes recipe step by step

  1. Wash and peel the potatoes, cut them into medium-thick slices.
  2. Cut the onions and peppers into julienne strips (thin strips).
  3. In a large frying pan, heat a generous splash of extra virgin olive oil over medium heat. Add the potatoes, onions and peppers to the pan. Flavor with salt and pepper as desired.
  4. Lower the heat and cook, stirring occasionally, until the potatoes are tender and lightly golden (approximately 15/20 minutes). Be careful not to break them! Remove the potatoes and vegetables from the oil, and serve with chopped parsley on top.

Source: www.paulinacocina.net

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