Barricade Patatas
Based on:
TypeSide dish
Serves4 people
DateSeptember 29, 2026
Spanish potato gratin as a barricade: share together, celebrate together, stand strong together.
A festive Spanish potato gratin, arranged as a barricade of stacked potato slices and roasted peppers. The silhouette of a blockade refers to the protests and barricades in Barcelona. A generous side dish to share and celebrate Maricarmen’s victory.
Ingredients
- 800 g waxy potatoes
- 2 red bell peppers
- 1 yellow bell pepper
- 1 large onion
- 2 cloves garlic
- 150 ml heavy cream
- 100 g manchego cheese (grated)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- salt and pepper to taste
- fresh parsley, chopped
Method
- Preheat the oven to 200°C.
- Peel the potatoes and cut them into thin slices of about 0.5 cm.
- Cut the peppers into strips about 1.5 cm wide.
- Finely chop the onion and garlic.
- Heat 1 tbsp olive oil in a frying pan and sauté the onion and garlic until translucent.
- In a bowl, mix the cream with smoked paprika, salt, and pepper.
- Lightly grease a baking dish. Build the 'barricade': stand the potato slices upright in the dish, alternating with pepper strips to form a stacked blockade.
- Distribute the onion-garlic mixture in between. Pour the cream mixture over.
- Sprinkle with grated manchego.
- Bake for 35-40 minutes until the potatoes are cooked and the top is golden brown.
- Sprinkle with parsley before serving.
Serving notes
- Serve on a large platter so everyone can 'break down' the barricade together.
- Keep the dish in barricade form on the table for a festive effect.