Cachelos is a traditional dish originating from Galicia. The dish is usually made with a combination of potatoes (often of the Kennebec variety), bay leaves, salt, paprika or pimentón, and olive oil. The potatoes are scrubbed (but not peeled) and boiled in salted water with the bay leaves until tender.

They're sliced into quarters and the peel is taken off before the potatoes are arranged on a platter, drizzled with olive oil, and sprinkled with paprika. Cachelos are especially popular in spring and summer when the peel is papery. They're typically served with grilled meat, fish dishes, and boiled octopus.