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There are recipes that tell the story of a region without the need for complicated ingredients. The Spanish potatoes with vinegar and oil, known in Andalusia as papas aliñás, belong precisely to this family of simple, popular, and full-of-character dishes.
They are a typical preparation from the province of Cadiz, in the south of Spain, where they are often served as tapas, appetizer, or a fresh side dish. The base is essential: boiled potatoes, onion, parsley, extra virgin olive oil, vinegar, and a good dose of simplicity. The result, however, is much more interesting than it might seem: the potatoes absorb the dressing while still warm and become soft, fragrant, and slightly tangy.
This recipe is quick to prepare and can be served either cold or at room temperature. It is perfect in the summer, when you are looking for fresh and easy dishes but also works very well as a side to fish, grilled vegetables, light fried dishes, or rustic recipes from Mediterranean cuisine.
Ingredients
Equipment
Method
- Peel the potatoes, wash them well, and cut into regular pieces about 2-3 cm. Try to get cubes or bites similar to each other so they cook evenly.
- Place the potatoes in a large pot and cover them with cold water, exceeding the level of the potatoes by about 2-3 cm. Add a generous pinch of salt and bring to a boil.
- Cook the potatoes for about 15-20 minutes, until tender but still firm. Check the cooking by piercing them with a skewer or the tip of a knife: they should yield easily without falling apart.
- Meanwhile, finely chop the white onion and fresh parsley. In a small bowl, emulsify the extra virgin olive oil with the sherry vinegar, mixing with a whisk or fork.
- Drain the potatoes and let them rest for a few minutes in the colander so they lose excess water. They should still be warm when seasoned to better absorb the flavors.
- Transfer the potatoes to a bowl. Add the chopped onion, parsley, and the oil and vinegar dressing. Season with salt and black pepper.
- Gently mix to avoid breaking the potatoes too much. Cover and let rest for at least 15-20 minutes before serving.
- Serve the Spanish potatoes with vinegar and oil cold or at room temperature, as tapas, appetizer, or side dish.
Notes
The secret of papas aliñás
The secret of the papas aliñás is not in the difficulty of preparation, but in the balance of the seasoning. The extra virgin olive oil must coat the potatoes without weighing them down, while the vinegar must provide freshness and liveliness. In the more traditional version, sherry vinegar is often used, closely linked to Andalusian cuisine, but in its absence, a good white or red wine vinegar can also be used.
Another important step concerns the choice of potatoes. It is better to use potatoes that are not too starchy, able to keep their shape after cooking. New potatoes, firm yellow potatoes, or waxy varieties are ideal because they remain soft but do not fall apart too much when mixed with oil, vinegar, onion, and parsley.
How to serve Spanish potatoes with vinegar and oil
Spanish potatoes with vinegar and oil can be served as tapas, in small portions, or as a side dish for an informal lunch. They are excellent alongside fried fish, tuna, mackerel, sardines, grilled vegetables, or cold summer dishes. They can be prepared in advance and allowed to rest so that the seasoning penetrates the potatoes better.
The advice is not to serve them straight from the refrigerator, but to let them sit for a few minutes at room temperature. This way, the aroma of the oil, vinegar, and parsley becomes more pronounced and the dish results more harmonious.
Recipe inspired by the traditional Spanish Vinegar & Oil Potatoes, known as papas aliñás, published by Spain on a Fork.
