Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

Ingredients

• 2.5 lb Yukon Gold potatoes (peeled and sliced thin)
• 0.333 cup extra-virgin olive oil
• 1 onion (thinly sliced)
• garlic (minced)
• kosher salt (to taste)
• black pepper (to taste)
• 0.5 cup dry white wine

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large bowl, toss the thinly sliced potatoes with 1/3 cup extra-virgin olive oil, kosher salt, and pepper until the slices are evenly coated.

3. 3

   Stir in the thinly sliced onion and minced garlic.

4. 4

   Transfer the potato mixture to a 13 by 9-inch baking dish, spreading them out into an even layer.

5. 5

   Cover the dish tightly with aluminum foil and bake for 40 minutes, or until the potatoes are tender.

6. 6

   Remove the dish from the oven and carefully lift the foil. Pour 1/2 cup of dry white wine over the potatoes.

7. 7

   Loosely replace the foil over the dish, leaving the sides open so that moisture can escape while preventing the top from browning.

8. 8

   Return the dish to the oven and bake for an additional 20 minutes until the alcohol has evaporated and the potatoes are velvety and blond.

Notes

Do not add the wine at the beginning of cooking; the acid in the wine strengthens the pectin in the potatoes and will prevent them from softening properly. Yukon Gold potatoes are recommended as they most closely mimic the yellow Monalisa and Álava varieties used in Spain.

Nutrition per serving

• side dish
• Spanish
• vegetarian
• gluten-free
• baked
• potatoes