‘Poor man’s potatoes‘ is a typical dish from Granada’s cuisine. It is a simple, quick recipe made with poor products. They are accompanied by various meat products such as sausages, a fried egg (broken or fried) or small strips of ham. Sometimes they are mixed with vegetables. They can be used as a garnish for any meat or fish dish.
Potatas a lo pobre have a similar appearance to baked potatoes. The difference is that the latter are cooked in the oven and the former in a frying pan. In both cases, the aim is to obtain a soft potato and not a crispy, fried potato.
To prepare this side dish, peel the potatoes and cut them into slices about 3 mm thick, cut the peppers into medium-sized pieces and cut the onion into thin julienne strips. Put plenty of oil in a frying pan and add all the ingredients, starting with the cold oil. In this way, fry everything very slowly.
After about fifteen minutes over a low heat, the pan will start to move and you will see the first bubbles; at this point you can season and increase the heat to lightly brown the potatoes, after checking that they are starting to become soft after having been confit. After another five to ten minutes over medium heat, the potatoes are ready.
To brown them a little more, remove the frying oil and let them toast for a minute in the frying pan. Be careful not to break them up as much as possible. Once the potatoes are cooked, drain them well in a colander to remove excess oil. When serving, they are usually sprinkled with chopped parsley and some recommend adding a few drops of white wine vinegar.