Spanish-Inspired Spicy Potatoes with Chorizo


A few weeks back, we were invited to participate in a recipe contest using Tasteful Selections baby potatoes.  Being a lover of the spud, I couldn’t refuse!  Aren’t they the cutest potatoes you have ever seen?

My intention was to come up with a quick cooking dinner that could be served al fresco with some good vino.  I am happy to report success:  Tender potatoes in a spicy, smoky sauce studded with thick slices of chorizo all in one pot.

The thick and hearty tomato sauce is seasoned with smoked paprika, aromatic garlic and sliced onions.  You could use any of the potato varieties for this dish, I really liked the look of the red on red.

We enjoyed the meal on its own but you could certainly add some corn on the cob, a simple cheese plate and/or some fresh summer fruit for dessert.

One Pan Spicy Potatoes with Chorizo
Serves 5

2 Tbsp olive oil
1 lb. chorizo, cut into 1/2-inch thick slices
1 1/2 tsp. minced garlic, about 3 cloves
1 medium onion, thinly sliced
1 jalapeno, seeded and minced
1/8 tsp. crushed red pepper, more to taste
1/2 tsp. smoked paprika
1/2 tsp. kosher salt, more to taste
1 (28-oz.) pkg. Tasteful Selections Ruby Sensation Potatoes, halved lengthwise
1 (14.5-oz.) can diced tomatoes
1 cup canned crushed tomatoes
2 Tbsp. thinly sliced chives or finely chopped parsley (optional garnish)

Add the olive oil to a heavy bottomed pot over medium heat.  When hot, add the chorizo and cook for about 5 minutes until nicely browned.  Use a slotted spoon to transfer the chorizo to a plate.

Add the garlic, onion, jalapeno, crushed red pepper, paprika, and salt to the pot, cook and stir until quite fragrant, about 1 minute.  Add the potatoes and stir well to coat them with the seasonings.

Add the diced tomatoes and the crushed tomatoes.  Stir well.  Bring the mixture to a simmer and cover.  Cook for about 10 minutes, stirring occasionally to prevent burning.  Add the chorizo back to the pot and stir well, vent the lid and cook for an additional 10 – 15 minutes, until the potatoes are tender and the sauce is somewhat thickened.

Transfer the mixture to a serving bowl.  If using, garnish the dish with chives or parsley.  Serve hot or warm.



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