As with most traditional Spanish recipes, technique comes second to ingredients. This gaditano tapa —which literally translates to “dressed potatoes”— involves little prep or special skill to make, but the best quality produce & olive oil make this dish a knockout. My recipe is based on versions I’ve had at both Bar Terraza & Casa Rafael in Cádiz. Let’s get cooking!
Papas aliñás
- 1.25-1.50 lbs potatoes, Spunta variety
- 1/2 c extra virgin olive oil
- 2.5 T sherry vinegar
- sea salt, to taste… usually a couple of pinches
- 1/2 small red onion, julienne cut
- 1-2 T parsley, chopped
- 1/2 tin melva/frigate tuna or other solid packed tuna (60 g/2-3 oz, optional)
Step 1: Time to talk potatoes. Spunta is a variety that originated in the Netherlands over 50 years ago, but I’m not sure of its availability in the US. This spud does great in the gritty soil of Sanlúcar de Barrameda, hence the local name patata de Sanlúcar. An all-purpose potato with a light-yellow color after cooking, my best guess for a substitute would be Yukon Gold… let me know if you find other alternatives.
Boil potatoes until cooked through but not too soft. Depending on size, this usually takes 30-35 minutes. Don’t worry if you overcook the potatoes; they’ll just chuff up more when you add the dressing. Still as tasty!
Step 2: While waiting for the potatoes to cook, mix the dressing. Now is not the time to skimp on olive oil or vinegar. Use the absolute highest quality you can afford since they are the stars of this dish. Start with a ratio of 1 part vinegar to 3 parts olive oil for this first batch, then adjust to your own taste when you repeat the recipe. I prefer 1:3 but as always, you do you.
Place olive oil, vinegar & salt in a large bowl. Whisk until combined & set aside.
Step 3: Slice up the onion & chop the parsley.
Step 4: Spuds done? Test potatoes with a toothpick. It should enter easily all the way to the center. Remove from water & allow potatoes to cool just enough that you can peel them. Be careful! I’ve burnt many a fingertip handling those hot potatoes 😉 But they should still be quite warm because they’ll soak up more dressing. That’s key. Slice potatoes into bite-size pieces & toss immediately with the dressing. Add the onion & toss gently again. Try not to rough up the edges of the potato too much, & allow them to cool to room temp.
Presentation: Use a dish or platter that is deep enough to hold any extra dressing. The potatoes should absorb most of the liquid, but there will always be a little more… perfect for dipping bread! Scatter parsley over the potatoes, & place large chunks of tuna around.
If you’ve not heard of melva, you should try it. The fish belongs to the tuna/bonito/mackerel family & is typically about one-foot long when caught. Many restaurants don’t add melva to keep costs down these days, but consider it a special treat if you make this at home. ¡Qué aproveche!
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Papas aliñás is a great way to showcase some of the most delicious products of the province of Cádiz: salt, potatoes, olive oil & vinegar. Simple yet incredibly tasty. This addictive tapa doesn’t keep well for more than a day because the potato will change texture in the fridge if left to sit overnight. That being said, flavors are better when this is cool or room temp instead of just made… well worth the wait.
Let me know how yours turned out in the comment section below, & enjoy this taste of Cádiz at home!