Rioja-Style Potatoes
Ingredients
- 800 gPotato (peeled and snapped into pieces)
- 200 gChorizo (sliced)
- 1 pcYellow onion (finely sliced)
- 1 pcRed bell pepper (diced)
- 2 pcGarlic (minced)
- 1 tbspSmoked paprika
- 2 tbspExtra virgin olive oil
- 1 pcBay leaf
- 1 LMineral water
- 1 pinchGray sea salt
- 1 tbspChoricero pepper paste (as paste or pulp)
Method
Tender potatoes in a thick, glowing red sauce. The chorizo fat provides a smoky depth that infuses every bite, while the starch naturally thickens the broth.
- 1
Mince the onion and red pepper. Heat olive oil in a skillet and sauté the onion until translucent. Add the pepper and minced garlic.
- 2
Add the chorizo cut into thick slices. Let the red fat release and color the bottom of the pan. Sprinkle with smoked paprika, add the choricero pepper pulp, and stir quickly to avoid burning the spices.
- 3
Peel the potatoes. Do not cut them cleanly: insert the knife and pry to 'break' each piece. This irregular break releases the starch essential for thickening the sauce. Add them to the skillet.
- 4
Cover with water, add the bay leaf and a pinch of salt. Bring to a boil then lower the heat. Simmer until a knife tip goes in like butter. The sauce should be creamy and coat the potatoes.
Frequently asked questions
How do you get this dish right?
- Never cut the potatoes cleanly with a knife; the 'snap' sound when breaking them ensures the starch will release to bind the sauce.
- If the sauce is too thin at the end, mash two or three potato pieces with a fork and stir them back in.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better reheated as the flavors infuse further.
