Papas Alins or Patatas Alinadas (Andalusian Potatoes) recipe

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Ingredients

¼ cup extra-virgin olive oil
1 yellow onion, thinly sliced
1 clove garlic, minced
1 ½ cups dry sherry
1 bay leaf
4 potatoes, peeled and sliced 1/2-inch thick
¼ cup chopped green onions
¼ cup minced fresh parsley
1 teaspoon paprika
salt and ground black pepper to taste

Nutrition Info

261.6 calories
carbohydrate: 36.6 g
cholesterol: : -
fat: 9.6 g
fiber: 3.8 g
protein: 3.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 396.2 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook and stir until onion is translucent, about 5 minutes. Add sherry and bay leaf, simmer until flavors combine, about 5 minutes. Add potatoes and cover skillet, simmer, stirring occasionally, until tender, about 20 minutes.

  2. Reduce heat to low and discard bay leaf. Stir in green onions, parsley, and paprika. Season with salt and pepper. Remove from heat and cool to room temperature, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

Popularly served in the tapas bars of the Cadiz province, these potatoes are a great side dish with steak or any barbeque. For a more authentic version, top with 2 sliced hard-boiled eggs or a can of tuna.

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