Dish

Patatas panaderas al horno

Oven-Baked Potatoes

Patatas panaderas al horno is made by slicing potatoes and onions and layering them in a baking dish with olive oil, garlic, and paprika. The dish is then baked in the oven until the potatoes are tender and crispy. It is a great source of fiber and vitamin C, and is low in fat and calories. Patatas panaderas al horno is a great way to add some vegetables to your diet while still enjoying a delicious and satisfying dish.

European cuisine› Mediterranean cuisine› Spanish cuisine

Side Dish

Origins and history

Patatas panaderas al horno has been a staple in Spanish cuisine for centuries. It is believed to have originated in the region of Castilla y León, where potatoes and onions were common crops. The dish was traditionally served as a side dish with roasted meats, but it has since become a popular dish that can be served with a variety of main courses.

Dietary considerations

Gluten-free, vegetarian, vegan

Variations

Some variations of Patatas panaderas al horno include adding other vegetables such as bell peppers or tomatoes, or using different types of potatoes such as sweet potatoes or Yukon gold potatoes. Some recipes also call for the addition of chorizo or ham for extra flavor.

Presentation and garnishing

Patatas panaderas al horno can be served in a baking dish or on a platter, garnished with fresh herbs such as parsley or cilantro. It can also be topped with a sprinkle of grated cheese for added richness.

Tips & Tricks

To make the dish even more flavorful, add some chopped fresh herbs such as thyme or rosemary to the potato and onion mixture before baking. For a vegan version, omit the cheese topping.