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Recipes

Papas Aliñadas (Dressed Potatoes)

Written by: José Andrés | Published on:

Courtesy of Joan Pujol-Creus

SERVES 4 TO 6  |

Papas aliñadas, also called papas aliñás, are simple dressed potatoes, served at every single tapas bar in Andalucía—the kind of easy plate you eat while drinking a beer. I’ve had versions with spring onions or green peppers, which give a nice crunch against the soft potatoes. The key for good papas aliñás is timing: Toss the potatoes in the dressing when they’re still warm, so they soak up as much dressing as possible, though you can serve them at room temperature—like they do at my friend Isi Medina’s restaurant Ramón Pipi (above) in the south of Spain.

Ingredients

½ pounds Yukon Gold potatoes

kosher salt

1 small sweet onion

6 tablespoons sherry vinegar, divided

½ cup extra virgin olive oil, plus more for drizzling

1 to 2 teaspoons chopped fresh parsley leaves

Directions

1. Boil the potatoes in a pot of salted water over medium­-high heat until tender, about 25 minutes. Drain the potatoes, then, once cool enough to handle, peel the potatoes and cut into quarters or 1-inch pieces. Set aside and keep warm.

2. Meanwhile, cut the onion in half, then cut each half into ¼-inch-thick slices. Separate the onion pieces and put them into a small, shallow bowl. Add 3 tablespoons of the sherry vinegar and a pinch of salt, and cover with about ½ inch of ice water. Set aside to marinate while the potatoes are cooking.

3. Put the olive oil, the remaining 3 tablespoons sherry vinegar, and a pinch of salt in a mixing bowl. Whisk together until emulsified, then stir in the parsley. Add the warm potatoes and stir until they are well coated.

4. Drain the marinating onions, add them to the potatoes, and stir to combine. Serve at room temperature and driz­zle with a little more olive oil.

 

From Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés with Sam Chapple-Sokol. Copyright © 2026 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

Originally featured in Chef José Andrés on the Art of Tapas—Plus 3 Classic Recipes to Try Tonight