If you like simple foods you are going to LOVE these Oil-Free Poor Man's Potatoes! Peasant farmers created this dish in the Andalusian region of Southern Spain - and it's still popular today!
This dish (also known as Patatas a lo Pobre) is from early Spain and made with ingredients that poor farmers could grow on the land. Today, it is still extremely popular from neighborhood tapas bars to high-end restaurants.
I have another popular recipe called Medieval Pottage Stew along the same lines. It was hard times back then, but they grew what they could and made the best of it.
In this age of ultra-processed food on every corner, sometimes simpler is better.
[feast_advanced_jump_to]Ingredients
This is a VERY simple recipe with just a handful of ingredients.
- potatoes (I used Yukon Golds and peeled them)
- bell peppers (red & green
- onion
- garlic
- tomatoes (Campari tomatoes work well as they are so sweet!)
- basil
See recipe card for quantities.
Instructions
You can either roast your potatoes in the oven or air fry them as I did. Either way, it will take some time. I also recommend parboiling them first, JUST until they begin to get soft, then transfer them to your oven or air fryer to get crispy.
The tomato sauce takes some time as well, both to grate the tomatoes and to cook the sauce down so it thickens.
My point is you can start with either one, the potatoes or the sauce. You will have time while they are cooking to work on other parts of this recipe.
Personally, I made the tomato sauce first. Then while it was simmering I started prepping my potatoes and veggies.
Grate the tomatoes into a container.
Mince and saute some garlic, then add the tomato pulp and basil
Air fried potatoes
Sautd onions and peppers
Mix and top with that wonderful tomato sauce!
Hint: when grating the tomatoes, cut them in half first and start grating the cut side. Be sure and keep your fingers flat so you don't end up with anything extra in your sauce!
Substitutions
- Olive Oil - they use a LOT of olive oil in Spain, but It tasted fine to me without it
- Tomatoes - any homegrown would be best, but Campari tomatoes in the store have a really sweet flavor
- Potatoes - any variety of potato will work, but I like the yukon golds the best
Equipment
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Any box grater can be used to make the sauce, even my Fullstar 7-1 Food Chopper I reviewed on my YouTube channel.
Storage
I would store any leftovers separately. That way you can mix your next meal any way you want and add as much or as little sauce as you want. Should be good for 2-3 days in the fridge. I love these deli containers as they make storage easy.
Top tip
The tomato sauce is so good you may want to double the sauce recipe, especially with homegrown garden tomatoes ripening soon. Tomato sauce naturally freezes well too.
Also, when grating those tomatoes be sure and keep your fingers flat to avoid accidentally cutting yourself.
FAQ
Can I just blend the tomato sauce?You can - but you are blending the skins too. Most people blanch their tomatoes to make removing the skin easier before blending. That's a lot of work! By grating the tomatoes you end up with just the pulp which makes an easier and tastier sauce.
Is this an authentic recipe?Not even close - as usually the potatoes are cut into rounds and fried along with the onions and peppers in a ton of olive oil. One recipe I found called for ½ CUP of olive oil - that's 960 calories!
Personally, I think my version still has a great flavor using very simple whole foods and completely without any added oil at all. An awesome choice for those that are following a McDougall or Esselstyn Diet Plan.
Related
Looking for other recipes like this? Try these:
- Oil-Free Poor Man's Potatoes
- Vegan Breakfast Potatoes
- Spiced Potato Curry (Aloo)
- Vegan Potato Enchiladas
Poor Man's Potatoes Recipe
- Author: Chuck Underwood
-
Prep Time: 30 min
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Cook Time: 30 min
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Total Time: 1 hour
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Yield: 4 servings
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Category: Main
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Method: Stovetop, Air Dryer
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Cuisine: Spanish
- Diet: Vegan
Description
If you like simple foods you are going to LOVE these Poor Man's Potatoes! Peasant farmers created this dish - and it's still popular today!
Ingredients
Units- 2 pounds Yukon gold potatoes
- ½ onion
- 2 bell peppers (red & green)
- 16 oz Campari tomatoes
- 4 large cloves of garlic
- ½ tsp basil
- pinch of salt and pepper to taste
Instructions
- peel the potatoes and cut into large ¾" chunks
- boil until they are JUST starting to get soft
- drain, rinse with cold water, and spread evenly on a baking sheet or air fryer tray
- Air fry (or roast) at 450° F for 20-25 min or until golden brown
- Meanwhile, slice onion and peppers into rings
- Saute in a little veg broth just until they are crisp-tender
- For the sauce - I GRATED my tomatoes. Use a box grater and BE CAREFUL of your fingers! Keep your fingers FLAT to avoid accidents. Cutting the tomatoes in half makes it a little easier.
- Mince the garlic and sauté in a little veg broth just until fragrant
- Add the tomato pulp and stir in the basil
- Simmer on LOW heat just until the liquid has evaporated (about 20-25 min)
- Season with salt and pepper
- To plate: Mix some potatoes with the onions/peppers and top with the sauce
- I topped mine with my Vegan Parmesan and fresh Italian Parsley
Notes
Like This Recipe? Your Tips & Donations Are Always Appreciated!
Keywords: poor man's potatoes, papayas a lo pore
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