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May 11, 2020

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

These Spanish potatoes with olive oil and wine are such a simple dish to make, but the resulting flavor and creaminess will surely have you make this dish again and again.

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

These patatas panaderas, or "bakers' potatoes," are super creamy tasting, and, even though they are baked in olive oil, they are not either crispy or oily. They are just tender and delicious.

The ingredient list is simple, just potatoes, extra virgin olive oil, salt, pepper, a thinly sliced onion, garlic, and dry white wine. Yet, the results are so delicious.

Ingredients for Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

In Spain, they use Monalisa and Álava potatoes to make patatas panaderas (source: Cook's Illustrated, September, 2019). Since these are not readily available in the U.S., I used Yukon Gold potatoes. they are so buttery, and they are neither too waxy or too starchy.

It always amazes me how the potato, a native of the western hemisphere, traveled to Europe (Spain and the British Isles) in the 16th century. It quickly became a staple, replacing the turnip and rutabaga, as it was cheap, filling, and easy to store.

One of my favorite Spanish takes on the potato is Patatas Bravas, a dish often served at tapas bars. Plus, don't forget the Spanish tortilla, an egg and potato dish, also served as a tapa. Another great Spanish dish is Tapas-Style Meatballs

Plate of Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

These potatoes are a Spanish side dish (at least if I can still read Spanish... it may be an appetizer...). While they may look similar to scalloped potatoes, they are not quite the same. First, there is no milk, butter, or flour. Second, they are not at all crispy on top.

P.S. (pet peeve alert) Scalloped potatoes don't include cheese. Those are au gratin potatoes.

Plate of Spanish potatoes

The secret to the unique flavor of these potatoes is the wine. Once you have baked these potatoes in the olive oil, you add a half cup of dry white wine and continue to bake the potatoes until the wine has evaporated.

The wine flavor remains and is concentrated in the potatoes.

It's really good.

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine) in a dish

How to Make Patatas Panaderas.

First, peel and thinly slice the potatoes. Toss in some thinly sliced onions, extra virgin olive oil, kosher salt and pepper, and minced garlic.

Next, place the potato mixture into a 13 inch by 9 inch baking pan, cover it with foil, and bake at 400 degrees F for about 40 minutes.

After that, add the wine and loosely cover the pan with the foil.

Finally, reduce the heat of the oven and continue to bake the potatoes for an additional 20 minutes.

Patatas Panaderas on a plate

If you entertain, I highly recommend that you try these potatoes. I'm pretty sure you will be adding these potatoes to your entertaining and dinner party regular rotation.

Everyone will adore them. Plus, they are so reliable.

This month the Baking Bloggers are baking recipes from Spain! Check out everyone's links!

Patatas panaderas

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

These baked Spanish potatoes are so soft and tender, and totally delicious.

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)
Yield: 6 servings
These Spanish potatoes with olive oil and wine are such a simple dish to make, but the resulting flavor and creaminess will surely have you make this dish again and again.


  • 2 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1/4 inch slices
  • 1/3 cup extra virgin olive oil
  • 3 1/2 teaspoons Diamond Crystal kosher salt, or 2 5/8 teaspoons Morton's kosher salt. 
  • 1/4 teaspoon black pepper
  • 1 brown or sweet onion, halved, and thinly sliced
  • 2 large cloves garlic, minced
  • 1/2 cup dry white wine


  1. Heat your oven to 400 degrees F. 
  2. In a large bowl, stir the potatoes and olive oil until the potatoes are totally coated. 
  3. Add the salt and pepper and stir. 
  4. Stir in the onion slices and the garlic. Pour the ingredients into a 13 inch by 9 inch baking dish and spread evenly. 
  5. Cover the baking dish with foil and bake the potatoes for 40 minutes. 
  6. Reduce the oven temperature to 350 degrees F and remove the dish from the oven. 
  7. Pour the wine over the potatoes. 
  8. Lightly place the foil over the baking dish so that there is enough room on the sides for evaporation. 
  9. Return the dish to the oven. Bake for an additional 20 minutes. 
  10. Remove from the oven and let cool for 10 minutes before serving. 
Fat (grams)
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potatoes, patatas panaderas
Side dish

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Created using The Recipes Generator

This recipe was adapted from Cook's Illustrated, November/October, 2019.

Would you like to comment?

  1. I have to say Spain may not have as many different dishes with potatoes as some other countries, but those it has are delicious (I too love patatas bravas and tortillas). These look wonderful - I don't remember this name but have definitely eaten potatoes similar to this and agree they're really good. Can't wait to try!

    1. I love hearing your well-traveled perspective!

  2. Those look so simple but unique. I love an easy recipe that tastes like so much more.

  3. Absolutely gorgeous potatoes! The flavors sound incredible. I have everything at home to make them too!

  4. Oh how I love dishes like this! What a gorgeous side to try out soon!

  5. Oh my goodness, these sound absolutely delicious. Thanks for sharing Karen.

  6. Potato looks absolutely inviting and super delicious. Can't wait to try this out soon!

  7. You convinced me, I'm going to make this as side tonight to go with my steak.

  8. Those look heavenly! I'm terrible with choosing wines, and brands you really like?

    1. We usually ask at Total Wine and More, lol!!

  9. I've put wine in just about everything BUT potatoes. I'm totally on board!

  10. I love finding fun foods from other countries! These potatoes look perfect

  11. I served these with ham at Easter, a great side.

  12. These potatoes were amazing!! This recipe is easy to follow and the taste was delicious. Thanks for sharing this!

  13. I followed this recipe exactly as written and mine was much too oily and salty.
    Wondering how it would be if I reduced both the salt and oil?

    1. You could try that. Note that if you use table salt you should use half. Regarding the oil, you could try using less if you like. Be sure to weigh your potatoes.

  14. Can you start these ahead of time and then bake just before ready to serve?

    1. I'd be concerned about the potatoes sitting in the oil, although a quick google search says you can let them sit in oil for no longer than 24 hours. Let me know if you try!

  15. I made these a couple of years ago and knew this recipe was a keeper. I don't know why it took me so long to make them again. I had some white wine that I need to use up and I was panicking slightly when I couldn't locate the recipe but fear not. They are in the oven now and I am salivating

  16. I just made the potatoes and they are delicious! Very flavorful and juicy. Just perfect. I had them with green beans and chicken. Will definitely make again! Thanks for a wonderful potato recipe. Meg


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