Poor potatoes

How to make potatoes to the poor .

If there is a recipe for potatoes on the blog that succeeds it is these potatoes to the poor , very similar to bakery potatoes or potatoes in adobillo .

I am sure you like them so much because they are very easy to prepare and only a few ingredients are necessary. This recipe is inherited from Carlos’s mother, Josefa, who prepares them from Malaga as a child.

It is one of the dishes that his grandchildren usually order when they go home and that I have been fortunate to try live.

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Not only taste them but cook them with it. He says it is a very easy recipe but it has a series of tricks that I have been pointing out so that they are perfect for you, just like his, in your house.

This garnish is famous throughout Spain, although it is mainly prepared in Andalusia. How in most traditional recipes, in each house, it is prepared in a different way, to the taste of the family.

But I think that this recipe compiles the popular knowledge of Josefa and that it could be said that it is the most common way of preparing them.

Poor potatoes have their name because it used to be prepared with ingredients from the garden, with the most basic of the pantry. Oil was used that could previously be used in other frying.

With what is still a recipe for use. In the post-war years, this garnish used to be prepared as the main or only dish with which the whole family was fed.

I hope you dare to prepare them at home in the style of Grandma Josefa, I think it will not be the only time you cook them.

Preparation of the base for our potatoes to the poor

1. These potatoes to the poor thing are very similar to the bakery potatoes although with this touch that the Andalusians give it. We are looking for a soft and candied potato that is neither fried nor poached. This is what makes them such tasty potatoes that everyone likes.
2. For this we peel the potatoes and cut them into slices of about 3 mm. thick, about a finger.
3. It would be a cut very similar to bakery potatoes. We wash, dry and reserve.
4. Chop the peppers, red and green, into more or less equal pieces. In this case in 3 cm squares. They will then keep the smaller pochado.
5. We cut the onion into four pieces and then into a thin julienne, we want it to melt in the poached with the oil but it shows.
6. Peel the garlic cloves and chop finely. We reserve all the vegetables.

Poached. Preparation of potatoes to the poor. Final presentation

1. We put a good jet of extra virgin olive oil in a rather deep pan or casserole. For 1 kg of potatoes, about 4-5 potatoes, you have to put about a finger of oil.
2. Heat the oil over medium heat and start with the garlic and when it starts to jump add the rest of the ingredients.
3. The oil will be lukewarm, so we can ensure that the garlic is not burned and that everything is cooked very slowly, so that it is poached little by little. This process would be said in the kitchen as confit potatoes.
4. Season with salt and pepper.
5. The secret of this recipe is to sauté over low heat, stirring carefully so that the potatoes do not stick or undo. After about 15 minutes over low heat we will see that the ingredients will already be soft.
6. We can check that the potatoes are candied with a fork or a knife.

Final preparation and presentation of potatoes to the poor

1. It is the moment to give cane to the fire so that everything is browned slightly. When they are gilding on the bottom, we remove carefully so that they are done equally. They will be ready in about 10 minutes.
2. Let it rest for 10 more minutes and we will have almost ready our potatoes to the poor.
3. Drain the olive oil remaining in the pan well so that they are not greasy.
4. A fairly clean oil will remain and can be saved once strained for other recipes.
5. Sprinkle with chopped parsley and serve very hot.

Perfect potatoes as an accompaniment to stews or with simple fried eggs.

Here you have a step by step in photos where I show how to prepare this recipe for potatoes to the poor .  Do not miss any detail so that they come out perfect.

Tips for some potatoes to the poor of yummy

• A lighter version can be made where the vegetables are poached without the potato in a splash of oil. The potatoes would come later and a little water would be put to cook. It is not the same or joke but it would serve as a light accompaniment and with much less calories.
• You can add the proportion of vegetables and potatoes that you like the most, you can also add other vegetables or eliminate some.
• A trick to brown them a little more is to remove part of the oil and let them roast for another minute in the pan.
• When they are ready, pour them on a plate with absorbent kitchen paper to remove excess oil. And do not worry about all that oil that is left over, then we will strain it and we will be able to take advantage of many other recipes.
• A simple, tasty and cheap dish, perfect as a unique dish, in times of need, although now it is a luxury garnish. If you have never tried them, you are already taking time to prepare them.