Papas en Escabeche

Name: Papas en Escabeche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lbs (900 g) waxy potatoes (Yukon Gold, fingerling, or red potatoes), peeled and cut into ¾-inch chunks; 3 medium (300 g) carrots, peeled and sliced into ¼-inch rounds; 1 large (220 g) yellow onion, peeled and sliced into thin half-moons; 1 cup (150 g) pitted green Spanish olives (or other green olives), pitted; 3 cloves (15 g) garlic cloves, minced; 1 cup (240 ml) white vinegar (5% acidity); 1 cup (240 ml) water; 0.38 cup (90 ml) extra virgin olive oil; 2 leaves bay leaves, dried, whole; 1 tsp (5 g) cumin seeds, whole; 1 tsp (3 g) dried oregano; ½ tsp (1 g) red pepper flakes (optional); 1½ tsp (9 g) kosher or sea salt

From the MyKitchenBank Kitchen

A bright, tangy Latin American side of quick-boiled waxy potatoes marinated in a vinegar-based pickling liquid infused with cumin, oregano, and bay leaf. Soft carrots, caramelized onions, and green olives are folded in while the potatoes are still warm, allowing them to absorb the flavors as everything cools. Best served chilled or at room temperature alongside grilled meats, roasted chicken, or fresh cheese.

Prep: 20 min
Cook: 30 min
Wait: 2 hr 30 min
Total: 3 hr 20 min
Makes: About 6 servings (approximately 6 cups)

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Ingredients

6 servings

For the vegetables
2 lbs (900 g) waxy potatoes (Yukon Gold, fingerling, or red potatoes), peeled and cut into ¾-inch chunks
3 medium (300 g) carrots, peeled and sliced into ¼-inch rounds
1 large (220 g) yellow onion, peeled and sliced into thin half-moons
1 cup (150 g) pitted green Spanish olives (or other green olives), pitted
3 cloves (15 g) garlic cloves, minced
For the pickling liquid
1 cup (240 ml) white vinegar (5% acidity)
1 cup (240 ml) water
⅓ cup (90 ml) extra virgin olive oil
2 leaves bay leaves, dried, whole
1 tsp (5 g) cumin seeds, whole
1 tsp (3 g) dried oregano
½ tsp (1 g) red pepper flakes (optional)
1½ tsp (9 g) kosher or sea salt

Equipment (8)

Large pot (at least 3-quart capacity)
Large skillet (10-12 inches)
Cutting board and chef's knife
Large mixing bowl (at least 8-cup capacity)
Measuring cups and spoons
Whisk
Colander or strainer
Wooden spoon or rubber spatula

Steps

Before you start

Read the recipe and note that the longest time is passive marinating (2+ hours or overnight)—the actual hands-on work is only 30 minutes
Use waxy potatoes (Yukon Gold, fingerling, or red potatoes) for best texture; avoid starchy russets which fall apart
Gather all ingredients and equipment before you start

1
Prepare Vegetables
- Peel waxy potatoes and cut into ¾-inch chunks (about 3–4 pieces per small potato, keeping them roughly uniform so they cook evenly).
- Peel carrots and slice into ¼-inch thick rounds.
- Peel onion and slice into thin half-moons (about 3mm thick).
- Mince garlic until fine (about ¼ teaspoon per clove).
- If olives are not pre-pitted, pit them by pressing gently with the flat of a knife or using an olive pitter.
- Set all prepared vegetables aside on the counter or in small bowls.
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Ready when: All vegetables are prepped and ready to cook
Tip: Cutting potatoes into uniform chunks helps them cook evenly and prevents some from falling apart while others are still firm
2
Boil Potatoes
- Place prepared potato chunks in a large pot (at least 3-quart capacity) and cover with about 6 cups of cold salted water (water should cover potatoes by about 1 inch).
- Set the pot over high heat and bring to a rolling boil.
- Once boiling, reduce heat to medium and maintain a gentle boil.
- Cook until a fork easily pierces a potato but it still holds its shape and doesn't crumble (15–20 minutes, depending on chunk size).
- Drain potatoes in a colander; set aside.
- They should still be warm but not piping hot.
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Ready when: Fork easily pierces potato center; texture is tender but not mushy or crumbly
Tip: Do not overcook—potatoes will soften further as they cool and absorb the pickling liquid. If unsure, it's better to undercook slightly. Timing depends on potato size; start checking at 12 minutes
3
Sauté Onions and Carrots
- While potatoes are simmering (or after they're drained), heat 2 tablespoons of the olive oil in a large skillet (10–12 inches) over medium-high heat.
- Add sliced onion and cook, stirring occasionally, until softened and lightly golden at the edges (about 5 minutes).
- Stir in sliced carrots and minced garlic and continue cooking for 2–3 minutes more, until the garlic is fragrant and the mixture has begun to soften and caramelize slightly.
- Watch carefully—garlic can burn quickly and turn bitter if left too long.
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Ready when: Onions are softened and beginning to turn golden; garlic is fragrant and coated in oil
Tip: Add garlic after onions have softened to prevent burning. Maintain medium-high heat for browning flavor; lower heat if onions are browning too quickly
4
Prepare Pickling Liquid
- In a large mixing bowl (at least 8-cup capacity), whisk together 1 cup white vinegar, 1 cup water, ¼ cup olive oil, 2 whole bay leaves, 1 teaspoon cumin seeds, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes (omit if you prefer no heat), and 1 teaspoon salt.
- Whisk vigorously for about 30 seconds to disperse the oil and distribute the spices throughout.
- The liquid will be mostly blended with some small oil droplets, which is fine.
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Ready when: All ingredients are whisked together and spices are evenly distributed
Tip: For deeper spice flavor, warm the pickling liquid gently in a separate pot over medium heat for 2–3 minutes before using, then cool slightly before adding to vegetables
5
Combine and Marinate
- Transfer the warm drained potatoes directly to the bowl with the pickling liquid.
- Add the sautéed onions and carrots, scraping any browned bits from the skillet into the bowl.
- Add all the pitted green olives.
- Using a rubber spatula or wooden spoon, gently fold the ingredients together 2–3 times, turning and folding until all vegetables are evenly coated in the liquid and the bay leaves and cumin seeds are distributed.
- Do not overmix or the potatoes may break.
- Allow the mixture to cool to room temperature on the counter (about 30 minutes).
- Then cover the bowl or transfer to an airtight container and refrigerate for at least 2 hours; however, overnight (8–12 hours) or even 2–3 days is ideal, as flavors continue to develop and improve.
- Serve chilled or at room temperature.
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Ready when: All vegetables are evenly coated and submerged in liquid; after chilling, flavors are melded
Tip: Don't skip the overnight marinating—the flavors improve significantly. Fold very gently to preserve the tender potatoes. This dish is even better on day 2 or 3, making it an excellent make-ahead side

Good to know

Tips

Use waxy potatoes (Yukon Gold, fingerling, or red potatoes) rather than starchy russets; they hold their shape and won't fall apart when tossed with the pickling liquid
Sautéing the onions and carrots before combining develops deeper, richer flavor and a slight caramelization that raw vegetables cannot match
Do not skip the overnight marinating—the flavors improve significantly over 8–12 hours as the vegetables absorb the tangy liquid and the spices fully infuse
This dish is even better on day 2 or 3; flavors continue to develop and meld in the refrigerator, making it perfect for advance preparation

Make ahead

Prepare up to 3 days ahead and refrigerate covered. The flavors actually improve as they sit, developing deeper and more balanced taste over the first 2–3 days.

Storage & reheating

Refrigerate in an airtight container for up to 2 weeks. Serve directly from the refrigerator (chilled) or bring to room temperature before serving. The dish improves over time and can be gently stirred to redistribute the liquid if it settles. To reheat (if desired), bring to room temperature or warm gently in a pot over low heat without boiling.

Substitutions

red pepper flakes → 1–2 fresh jalapeño peppers, finely minced or sliced. Adds fresh, immediate heat instead of dried spice. Stir in after combining or add to the pickling liquid before mixing
pitted green Spanish olives (or other green olives) → black olives, kalamata olives, or a mix. Changes the flavor profile slightly—black olives are earthier; kalamata are softer and more fruity. Use the same quantity
white vinegar (5% acidity) → apple cider vinegar or white wine vinegar. Apple cider vinegar adds slight sweetness; white wine vinegar is mellower. Acidity and flavor will shift slightly but result is delicious
waxy potatoes (Yukon Gold, fingerling, or red potatoes) → red potatoes or new potatoes. Both hold their shape well like waxy potatoes. Avoid russet or other starchy potatoes, which will fall apart