Meet the Andalusian Potato Dish That Puts Fries and Boiled Spuds to Shame
Move over, meat. This plant-powered showstopper packs so much flavor and heft that even die-hard carnivores won’t miss the steak.
This is the kind of potato dish that happily replaces a main course. When the usual fried or plain boiled potatoes feel tired, go Andalusian: soft, generous chunks dressed in a punchy onion vinaigrette with olive oil and sherry vinegar. Simple, bold, and exactly the kind of thing you finish without realizing.
What you need
Five medium potatoes, two onions, good olive oil, sherry vinegar (any wine vinegar works), sea salt, white pepper, and a handful of chopped parsley.
How to make it
- Boil the potatoes whole, skins on, until tender.
- While they are still warm, peel them and cut into big, confident chunks.
- Finely chop the onions.
- For the dressing, stir together the vinegar with a good pinch of sea salt and white pepper, then fold in the chopped onion.
- Whisk in the olive oil at about 6 parts oil to 1 part vinegar, until the dressing looks glossy and well balanced.
- Pour the dressing over the warm potatoes and gently toss so every piece gets coated.
- Shower with chopped parsley and serve.
The warm potatoes soak up that tangy, onion-forward dressing, the sherry vinegar keeps it bright, and the white pepper adds a clean, subtle kick. It stands on its own; meat becomes optional.