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Tradition has it that these Spanish “baker’s potatoes” were cooked in still-warm bakery bread ovens at the end of the day. To make them today, thinly sliced potatoes are cooked in olive oil with onion and garlic until meltingly tender with crisp, caramelized edges. A pour of dry white wine during cooking adds brightness and just enough acidity to balance the richness.Â
What should I serve with Spanish potatoes?
Serve these potatoes alongside roasted meats or grilled fish, as is traditional — or let them take center stage with a simple green salad and a glass of that same white wine.Â
Notes from the Food & Wine Test Kitchen
Be sure to slice the potatoes and onions into thin, uniform rounds. For faster prep, try using a mandoline.
Make ahead
To make ahead, follow the recipe until the point of adding the wine. Cool the potatoes, then cover with plastic wrap and refrigerate. When ready to serve, bake according to instructions, and add five minutes to bake time.
