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Spanish Seasoned Potatoes (Patatas Aliñadas)

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Video recipe - Spanish Seasoned Potatoes


  • 2 lb. medium-sized white potatoes
  • 1 medium-sized scallion
  • 2 hard-boiled eggs
  • 1 canned-Bonito del Norte Tuna in Olive Oil
  • 4 oz. (1/2 cup) extra virgin olive oil
  • 2 oz. (4 tablespoon) old sherry vinegar
  • Parsley
  • Salt


  • Spanish Seasoned Potatoes
    • Wash the potatoes without peeling. Put them into a pot with water enough to cover them and then cook. When boiling, cook over a low heat so that they don't get smashed. After 5 minutes of cooking, add some salt and continue with a low heat till cooked.
    • Put the hot potatoes over a colander and peel them with the help of your nails. Remove the eggshells, put them in a wide bowl with the peeled potatoes and refrigerate for 2 hours. When cold, cut the potatoes in cubes and slice the hard-boiled eggs.
    • Add to the bowl the chopped scallion, the old sherry vinegar, some salt and extra virgin olive oil. Remove well and pour this mixture over the potatoes and the eggs. Serve the Spanish Seasoned Potatoes in small portions (tapas) accompanied by Bonito del Norte Tuna Loin.

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    Bonito del Norte Tuna Loin

    Organic Extra Virgin Olive Oil

    V.O. Reserva Sherry Vinegar

    4-Pack 4.5 Inch Cazuelas