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Patatas panaderas with preserved lemon and paprika

Prep 1 hourCooking 20 minutes6 people

Don’t let the ease of this dish make you think that it won’t deliver in terms of taste and satisfaction. You can prep it in advance, bake on the day and even leave the browning part until you are ready to serve. A winner all round! Don’t be scared to add some more spices in, as well as some other vegetables, such as fennel or Jerusalem artichokes.


20 minutes

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  1. Preheat the oven to 180C fan.
  2. Slice the potatoes into rounds, around 1cm thick and cover with cold water to remove the starch for at least 10 minutes and up to overnight.
  3. Slice the white onions in half and then into thin slices.
  4. Quarter the Beldi preserved lemons, remove the pith and cut into thin slices.
  5. Drain the potatoes and add to a large baking dish.
  6. Add the onions, crushed garlic, thyme reserved lemons, smoked paprika and 5 tbsp olive oil to the potatoes, season with salt and pepper and mix.
  7. Using your hands, try to flatten the potatoes in layers. There is no need to be too precious about this!
  8. Add the white wine, cover with baking parchment and foil tightly and bake for 45 minutes.
  9. Remove from the oven and increase the temperature of the oven to 200C.
  10.  Remove the foil and baking parchment, drizzle with the remaining tbsp of olive oil and bake uncovered for 15-20 minutes, until golden brown.

Included in this Recipe

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.

Smoked Paprika - Sweet

Smoked Paprika - Sweet

Sweet Spanish Nora peppers are smoked over Extremadura holly oak

Preserved Beldi Lemons

Preserved Beldi Lemons

The salty and lightly acidic taste brings an intense lemon flavour to a wide variety of dishes