Patatas Panaderas (Oven-Roasted Spanish Potatoes)
Classic Patatas Panaderas made the Spanish way—slow-baked potatoes with onion, olive oil, garlic, and herbs.
Patatas Panaderas are classic Spanish oven-roasted potatoes made with thinly sliced potatoes, onion, olive oil, garlic, and herbs. They’re baked slowly until tender, then finished uncovered so the edges turn lightly golden and crisp.
This simple Spanish potato recipe is traditionally served as a side dish with meat or fish, and it relies on just a few pantry ingredients and gentle heat to create rich, comforting flavour.
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Serving:
Side for 4-6
Ready in:
1 hour, 20 minutes
Skill level:
Easy
Serve with:
Your fav main meal
Watch step-by-step recipe video
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⭐ Why You’ll Love This Recipe
- Big Spanish flavors with just a few simple ingredients
- Ideal Make-Ahead recipe
- Vegan-friendly
- One-Pan recipe
- 5 minutes of prep
How to make Patatas Panaderas (Oven-Roasted Spanish Potatoes)
Ingredients
- 4 medium potatoes, peeled and scalloped (0.5cm thick)
- 1 onion, thinly sliced
- Extra Virgin Olive Oil
- Splash of Jerez Sherry Vinegar
- 2 Tbsp dried Rosemary (or thyme or Oregano)
- 1 tsp Garlic Powder (optional, adds more flavor)
- 3-4 garlic cloves, sliced fine
- Salt and black pepper to taste
Equipment
- Peeler
- 12×8 inches Ceramic Baking dish
- Ceramic grater plate
- Wooden cutting board
- Chef knife
- Cooking Tongs
Step-by-Step Instructions
- Preheat oven to 160°C / 325°F.
- Add scalloped potatoes, onion, oil, herbs, salt, garlic, and pepper to a 13- x 9-inch baking dish
- Gently toss ingredients and arrange mixture in an even layer.
- Cover baking dish with aluminum foil and bake until potatoes are fork-tender (about 45 minutes)
- Remove from oven. Increase oven temperature to 180°C / 375°F.
- Remove the foil, and give the potatoes a flip.
- Return the baking dish to the oven and bake uncovered for 30 minutes or until potatoes are lightly caramelized around the edges. They should brown slightly.
- Serve hot, garnished with fresh parsley.
Cooking Tips for Patatas Panaderas
- Slice evenly – Thin, uniform slices (≈¼ inch / 0.6 cm) ensure all potatoes cook at the same rate.
- Don’t skimp on olive oil – It helps soften the potatoes and creates those golden, slightly crisp edges.
- Cover first, uncover later – Bake covered to steam the potatoes gently, then uncover for caramelized edges.
- Use a sturdy baking dish – A shallow, wide dish allows even cooking and browning.
- Herb variations – Rosemary is classic, but thyme, oregano, or even a pinch of smoked paprika adds Spanish flair.
- Check tenderness – Fork-tender potatoes are ready for the final uncovered bake; adjust times slightly for thinner or thicker slices.
Make ahead – Patatas Panaderas can be prepped a few hours early; finish the uncovered bake just before serving.
Serving Suggestions
- With roasted or grilled meats – Chicken, pork, lamb, or beef pair beautifully.
- Spanish tapas style – Serve alongside fried eggs or sautéed chorizo for a casual dinner.
- Fish & seafood – Perfect as a side for grilled fish or baked cod with a drizzle of olive oil.
- Add a fresh touch – Sprinkle chopped parsley, chives, or a drizzle of sherry vinegar just before serving.
- Cheese lovers’ upgrade – Lightly sprinkle Manchego or grated parmesan in the last 10 minutes of baking for a melty, golden finish.
What Are Patatas Panaderas?
Patatas Panaderas are a traditional Spanish potato side dish or tapas recipe made by baking sliced potatoes and onions with olive oil and seasoning until soft and lightly caramelized. The name comes from panadera (bakery-style), referring to the shallow trays once used in village ovens across Spain.
Unlike fried potatoes, Patatas Panaderas are cooked slowly in the oven, giving them a tender interior and gently crisp edges. They’re commonly served with roast chicken recipes, pork, lamb, or fish and appear frequently in Andalusian and Castilian cooking.
Discover more about Food and Recipes from the Andalusia Region of Spain with our complete Andalusia Foodie Guide
Best Potatoes for Patatas Panaderas
Here in Spain, we love a good potato. However, not all potatoes are created equal, and when it comes to Patatas Panaderas, it’s important to choose the right variety.
For tender, flavorful, and lightly caramelized slices, it’s best to choose medium-starch or waxy potatoes that hold their shape in the oven.
✅ Best Choices
- Yukon Gold / Yellow Potatoes – Buttery, creamy, and soft when baked.
- Red Potatoes – Waxy, slightly sweet, hold their shape beautifully.
- Spanish Patatas / Agria Variety – Traditional in Spain; tender yet sliceable.
❌ Avoid
- High-starch Russets – Tend to fall apart and become fluffy instead of tender slices.
🌟 Pro Tips
- Slice potatoes evenly (~¼ inch / 0.6 cm) for uniform baking.
- Toss with olive oil, garlic, herbs, and a splash of sherry vinegar before baking.
- Pair with roasted meats, fish, or serve as tapas.
Discover more about Spanish wines and Sherries in this complete Guide to Spanish Wine: Types, Tasting Notes, Food Pairings
More Spanish Potato Recipes You’ll Love:
👉 Roasted Potatoes with Chorizo and Thyme — Smoky sheet‑pan potatoes with Spanish chorizo.
👉 Poor Man’s Potatoes – Patatas a lo Pobre — Rustic, vegan tray potatoes with peppers and garlic.
👉 Spicy Patatas Bravas — Crispy potatoes with classic bravas sauce (vegan option too).
👉 Papas Arrugadas with Mojo Verde & Mojo Picón — Canarian wrinkly potatoes with bold dipping sauces.
👉 No‑Mayo Spanish Potato Salad — Light and fresh potato salad with smoky Mediterranean flavours.
Potatoes Mozarabic
Patatas Mozárabes | Andaluz Tapas
Rioja-Style Potatoes with Chorizo
Patatas a la Riojana
Patatas a la Importancia
Vegan Option | One-Pan Recipe
The Beauty of Spanish Cooking
Spanish cooking is the perfect blend of simplicity and bold flavor, making it an ideal choice for no-fuss recipes that never compromise on taste.
Rooted in fresh, seasonal ingredients and time-honored traditions, Spanish cuisine transforms everyday staples like potatoes, peppers, and olive oil into vibrant, comforting meals. With the addition of smoky spices, aromatic herbs, and signature ingredients like chorizo, even the most straightforward dishes feel rich and indulgent.
What makes Spanish recipes especially appealing for busy home cooks is their natural balance of ease and flavor. Many classic dishes are one-pan wonders, designed to let the oven or skillet do the work while the ingredients slowly meld together into something extraordinary.
Spanish cooking is about celebrating quality ingredients, minimal preparation, and maximum payoff—a cooking style that turns weeknight dinners into hearty, satisfying experiences without the stress.
Nutrition Facts (per serving, serves 4)
|
Nutrient |
Amount per serving |
%DV* |
|
Calories |
180 kcal |
9% |
|
Total Fat |
7 g |
9% |
|
Saturated Fat |
1 g |
5% |
|
Monounsaturated Fat |
5 g |
— |
|
Polyunsaturated Fat |
1 g |
— |
|
Cholesterol |
0 mg |
0% |
|
Sodium |
200 mg |
9% |
|
Total Carbohydrates |
28 g |
10% |
|
Dietary Fiber |
3 g |
11% |
|
Sugars |
2 g |
— |
|
Protein |
3 g |
6% |
|
Vitamin A |
2% |
2% |
|
Vitamin C |
20% |
20% |
|
Calcium |
2% |
2% |
|
Iron |
6% |
6% |
*Percent Daily Values (%DV) are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Notes / Assumptions:
- Olive oil: 2–3 tbsp total for the batch (common for 4–6 servings).
- Potatoes: medium, peeled, about 150g each.
- Onion & garlic: minimal calories but contribute flavor.
- Sodium estimated with 1 tsp salt, can adjust.
- Herbs and sherry vinegar contribute negligible calories.
Patatas Panaderas (Oven-Roasted Spanish Potatoes)
Equipment
- Peeler
- 12x8 inches Ceramic Baking dish
- Ceramic grater plate
- Wooden cutting board
- Chef knife
- Cooking Tongs
Ingredients
- 4 medium potatoes peeled and scalloped (0.5cm thick)
- 1 onion thinly sliced
- Extra Virgin Olive Oil
- Splash of Jerez Sherry Vinegar
- 2 Tbsp dried Rosemary or thyme or Oregano
- 1 tsp Garlic Powder optional, adds more flavor
- 3-4 garlic cloves sliced fine
- Salt and black pepper to taste
Instructions
- Preheat oven to 160°C / 325°F.
- Add scalloped potatoes, onion, oil, herbs, salt, garlic, and pepper to a 13- x 9-inch baking dish4 medium potatoes, 1 onion, Extra Virgin Olive Oil, Splash of Jerez Sherry Vinegar, 2 Tbsp dried Rosemary, 1 tsp Garlic Powder, 3-4 garlic cloves, Salt and black pepper to taste
- Gently toss ingredients and arrange mixture in an even layer.
- Cover baking dish with aluminum foil and bake until potatoes are fork-tender (about 45 minutes)
- Remove from oven. Increase oven temperature to 180°C / 375°F.
- Remove the foil, and give the potatoes a flip.
- Return the baking dish to the oven and bake uncovered for 30 minutes or until potatoes are lightly caramelized around the edges. They should brown slightly.
- Serve hot, garnished with fresh parsley.
Notes
Cooking Tips for Patatas Panaderas
- Slice evenly – Thin, uniform slices (≈¼ inch / 0.6 cm) ensure all potatoes cook at the same rate.
- Don’t skimp on olive oil – It helps soften the potatoes and creates those golden, slightly crisp edges.
- Cover first, uncover later – Bake covered to steam the potatoes gently, then uncover for caramelized edges.
- Use a sturdy baking dish – A shallow, wide dish allows even cooking and browning.
- Herb variations – Rosemary is classic, but thyme, oregano, or even a pinch of smoked paprika adds Spanish flair.
- Check tenderness – Fork-tender potatoes are ready for the final uncovered bake; adjust times slightly for thinner or thicker slices.
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