Poor Man’s Potatoes Is Spain’s Best Side Dish: How to Make Patatas a lo Pobre
Somewhere in a country restaurant in Andalusia right now, a pan of potatoes is cooking very slowly in a generous pool of olive oil, softening rather than crisping, mingling with green pepper and onion and garlic until the whole thing turns meltingly tender and fragrant. This is patatas a lo pobre, poor man’s potatoes, and …












