Spanish Potatoes with Olive Oil and Wine (Patatas Panaderas)
Why This Recipe Works
Patatas panaderas, a simple yet luxurious dish of thinly sliced potatoes accented with onions and garlic and baked in white wine and plenty of olive oil, is little known outside of Spain, but it deserves a place among the iconic potato dishes of Europe. In our version, we covered the potatoes with a tight foil lid so that the potatoes could soften. We withheld the wine for the first 40 minutes of cooking to prevent its acid from interfering with the softening of the potatoes. Loosening the foil for the last 20 minutes allowed excess moisture to evaporate while keeping the potatoes moist, blond, and tender throughout.