Spicy Rioja Potatoes Recipe - Patatas a la Riojana Recipe

This Spanish dish combines potatoes, onion, garlic, bell peppers, chorizo, and wine. The chile peppers add a nice kick. Add the amount that suits your personal taste or omit them if you must.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

• 1-1/2 pounds small potatoes (1 to 2 inches in diameter)
• 1/3 cup olive oil
• 1 large onion, sliced
• 2 garlic cloves, finely chopped
• 2 red bell peppers, chopped
• 1 Tablespoon paprika
• 1 teaspoon salt
• 1/2 pound chorizo, sliced
• 1/2 cup dry white wine
• Water
• Guindillas or other small mildly hot pickled chile peppers

Preparation:

Cut potatoes halfway through, then "snap" open.

Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic. Cook about 5 minutes or until onion is slightly brown, stirring frequently.

Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally.

Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced.

Add water to cover vegetables; add pickled The chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles.

Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.

Yield: 6 servings

The Author says: "You have to chascar (crack) the potatoes cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." --Miriam Kelen

Recipe Source: Cocina Casera Espanola - Spanish Home Cooking by Miriam Kelen (Cocina Casera, Inc)
Reprinted with permission.