Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

 

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These Spanish potatoes with olive oil and wine are such a simple dish to make, but the resulting flavor and creaminess will surely have you make this dish again and again.

Yield: 6 Servings

INGREDIENTS:

• 2 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1/4 inch slices
• 1/3 cup extra virgin olive oil
• 3 1/2 teaspoons Diamond Crystal kosher salt, or 2 5/8 teaspoons Morton's kosher salt. 
• 1/4 teaspoon black pepper
• 1 brown or sweet onion, halved, and thinly sliced
• 2 large cloves garlic, minced
• 1/2 cup dry white wine

INSTRUCTIONS:

1. Heat your oven to 400 degrees F. 
2. In a large bowl, stir the potatoes and olive oil until the potatoes are totally coated. 
3. Add the salt and pepper and stir. 
4. Stir in the onion slices and the garlic. Pour the ingredients into a 13 inch by 9 inch baking dish and spread evenly. 
5. Cover the baking dish with foil and bake the potatoes for 40 minutes. 
6. Reduce the oven temperature to 350 degrees F and remove the dish from the oven. 
7. Pour the wine over the potatoes. 
8. Lightly place the foil over the baking dish so that there is enough room on the sides for evaporation. 
9. Return the dish to the oven. Bake for an additional 20 minutes. 
10. Remove from the oven and let cool for 10 minutes before serving.