Papas al bienmesabe

Ingredients

• 4medium new potatoes
• 15 ml (1 tablespoon)olive oil
• 15 ml (1 tablespoon)sweet paprika
• 15 ml (1 tablespoon)white pepper
• 75 ml (5 tablespoons)vinegar
• to tastesalt
• 15 ml (1 tablespoon)oregano
• 60 mlwhite wine
• 60 ml (4 tablespoons)pine nuts
• 400 gchicken breast
• 10 ml (2 teaspoons)very fine cornflour (cornstarch)
• 60 ml (4 tablespoons)soy sauce
• 800 gwhite asparagus
• half a bunchspring onions
• 100 gmangetout
• 2carrots
• 100 gsoybean sprouts
• 30 ml (2 tablespoons)freshly grated ginger
• 30 ml olive oil and 120 ml vegetable stock (2 tablespoons and 8 tablespoons)extra-virgin olive oil and vegetable stock
• 5 ml peanut oil and 60 ml rice wine (1 teaspoon and 4 tablespoons)peanut oil and rice wine
• to tastesalt and pepper

Instructions

1. 1

   Cut the potatoes

   Wash the potatoes and cut them, unpeeled, into wedges of roughly equal size.

2. 2

   Mix oil and vinegar

   Put the vinegar, olive oil and salt in a bowl, then stir until combined.

3. 3

   Add the spices

   Stir in the white pepper, sweet paprika, oregano and white wine.

4. 4

   Marinate the wedges

   Put the potatoes in a bowl and coat them with the marinade. Cover the bowl and leave the potatoes to marinate for at least 4 hours.

5. 5

   Arrange on a tray

   Drain the marinated potatoes and arrange them on an oven tray. Keep the remaining marinade.

6. 6

   Bake the potatoes

   Bake at 190°C for about 30 minutes; the exact time depends on the size of the wedges.

7. 7

   Serve with marinade

   Remove the potatoes from the oven and serve as desired, spooning a generous amount of the reserved bienmesabe marinade over them.

What are papas al bienmesabe?

Bienmesabe is a name used for different marinated dishes in Spain, including Andalusian preparations seasoned with vinegar and spices. Here, the potatoes take on that sharp, aromatic flavour before being baked.

The method centres on coating the wedges thoroughly, letting them sit in the marinade and roasting them. The ingredient list also includes chicken, vegetables and other additions that do not appear in the supplied method, so this version's instructions only explain the potato dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 0g carbs, 5g fat.

The supplied nutrition figures are 120 kcal per serving, with 0 g each of protein, carbohydrate and fat; those figures do not appear to account for the listed ingredients. In the ingredients, potatoes provide most of the carbohydrate, while olive oil and pine nuts contribute fat; the chicken would provide protein if prepared, but it is not used in the method. For a balanced plate, serve the potatoes with a protein-rich main and vegetables.

The marinade ingredients

Vinegar and white wine provide the marinade's tangy, fruity base, while olive oil helps it coat the potato surfaces. Sweet paprika, white pepper and oregano give it its main seasoning.

Salt is added to taste. The listed quantities make a substantial marinade, and the method reserves what remains after the potatoes are drained.

Cut evenly for baking

Similar-sized wedges are useful because they are more likely to finish cooking at the same time. Keeping the skins on follows the recipe and saves peeling.

Drain the wedges before arranging them on the tray, as the method specifies. Keep the reserved marinade separate until serving.

Allow time to marinate

The potatoes need at least 4 hours in the marinade before baking, so the stated 40-minute total time does not include the full resting period. Plan ahead if you want to follow the method as written.

The oven time is about 30 minutes at 190°C, with wedge size affecting how long they need.

Check the texture

The recipe gives time and temperature but no specific doneness test. Check the wedges near the end of the stated baking time; larger pieces may need longer than smaller ones.

Serve them with some of the reserved marinade spooned over the top, as directed. Add it to taste so the potatoes are seasoned without being overwhelmed.

Serving the potatoes

These wedges can be served as a side alongside a main course or as part of a tapas-style spread. Their vinegar-and-spice seasoning works well with simply prepared vegetables or grilled foods.

The supplied method does not give serving suggestions for the chicken, asparagus or other vegetables in the ingredient list, so those ingredients are not incorporated into these instructions.

Recipe notes & tips

• Cut the potatoes into evenly sized wedges so they bake at a similar rate.
• Use a bowl large enough to coat all the wedges with the marinade.
• Cover the potatoes while they marinate for at least 4 hours.
• Drain the wedges before arranging them on the oven tray, and keep the marinade.
• Check larger wedges towards the end of the 30-minute baking time.

Variations

• More oregano: Add extra oregano to the marinade for a more herbal flavour.
• Milder seasoning: Reduce the white pepper for a gentler heat.
• Extra tang: Add a little more vinegar to the marinade.
• Crispier edges: Leave space between the wedges on the tray.
• Fresh finish: Scatter chopped fresh herbs over the potatoes before serving.

Common mistakes to avoid

• Uneven wedges: Cut them to similar sizes so they cook at a more even rate.
• Short marinating: Leave the potatoes for at least 4 hours, as the method directs.
• Too much marinade on the tray: Drain the potatoes before baking and reserve the liquid.
• Crowded tray: Arrange the wedges with space between them to help them roast.
• Skipping the final check: Wedge size affects baking time, so check them as they approach 30 minutes.

How to store

Refrigerate leftover baked potatoes in a covered container and use within 3 days. Reheat in an oven until hot throughout; keep any reserved marinade refrigerated separately and spoon it over the potatoes when serving.

Frequently asked questions