Patatas Panaderas (Oven-Roasted Spanish Potatoes)
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.
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.