Spanish Caramelized Roasted Potatoes Recipe (Patatas Panaderas) Is What to Eat (7 Ingredients) by Jan Mostrom

When my daughter lived in Spain one of her favorite dishes was the well-known patatas braves. But I have never heard of these Patatas Panaderas, or roasted Spanish potatoes. I’m so glad to share this Patatas Panaderas recipe with you! These delicious roasted potatoes are caramelized around the edges and finished with white wine. So delicious. The potatoes are easy to prep, but do need a good amount of time in the oven to bake up perfectly.

Photo credit (all photos): Jan Mostrom

To make this Spanish recipe, which can be part of a healthy Mediterranean diet, you will need the following eight gluten-free ingredients from you fridge and pantry: Yukon gold potatoes (check out the health benefits of potatoes), yellow onions (check out the health benefits of onions), olive oil, fresh parsley, fresh garlic, black pepper (check out the surprising health benefits of black pepper), dry white wine and optional Parmesan cheese

These creamy, caramelized Spanish roasted potatoes are a wonderful side dish with chicken, beef, seafood, pork or lamb. The potatoes would also be delicious served as part of a tapas spread. Tapas are popular in Spanish cuisine and are small servings or savory dishes. Think of them as Spanish appetizers. Tapas are meant to be shared, and are often part of social gatherings.

Cuisine: Spanish / Mediterranean
Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 35 minutes
Servings: 8

Ingredients

• 6 medium Yukon gold potatoes, peeled and cut into thin 1/4-inch slices
• 1 - 2 yellow onions, thinly sliced (about 2 1/4 cups)
• 5 tablespoons olive oil
• 2 tablespoons fresh parsley, finely chopped (divided)
• 3 garlic cloves, minced (about 2 teaspoons)
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine
• 2/3 cup Parmesan cheese, grated (optional)

Here's how to make it: 

1. Put the potatoes into a 13x9-inch baking dish. Add the onion, 1 tablespoon of parsley, olive oil, black pepper, salt (to taste) and garlic. Toss to combine and spread into an even layer. Cover the pan with foil (or a lid) and bake in a preheated 325-degree F oven for 45 minutes. (The potatoes should be tender and pierce easily with a fork.)
   
2. Remove the pan from the oven and increase the cooking temperature to 375 degrees F. Remove foil and pour the wine over the potatoes.
   
3. Return to the oven for about 30 minutes, or until the potatoes are nice and brown and caramelized around the edges.
   
4. Sprinkle with the remaining parsley and the grated Parmesan, if using. Serve immediately and enjoy! Store any leftover potatoes in an airtight container in the fridge and reheat in the microwave.
   

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