Rioja Style Potatoes with Chorizo
Rioja Style Potatoes with Chorizo
These potatoes are great as tapas with baguette crostini to sop up the juices.
4 ounces Spanish chorizo (Boar’s Head puts this up, and you can find it at Harris Teeter in the cheese shop)2 tablespoons olive oil 1 yellow onion, minced 1 garlic clove, minced 1 ½ pounds Yukon gold potatoes, peeled and cut into 1/2″ cubes 1 red bell pepper, cut into 1/4″ pieces 1 teaspoon sweet paprika 1 bay leaf ½ cup Chardonnay or Sauvignon Blanc 1 ½ cups water Sea salt and ground pepper
Preparation
- Using a large nonstick pan on medium heat, add oil.
- When oil begins shimmering, add onion and cook, stirring often, until tender (about 5 minutes).
- Add garlic and cook until fragrant, about 1 minute.
- Add potatoes and cook until just starting to pick-up color (about 5-8 minutes).
- Stir in the red pepper and chorizo and cook, stirring occasionally, until soft (about 3 minutes).
- Add the paprika and bay leaf.
- Add wine and cook until reduced by half (about 3 minutes)
- Add water and increase heat to high.
- When boiling begins, reduce to medium-low and cook until potatoes are tender and the liquid is absorbed (about 10 minutes).
- Remove the bay leaf and adjust seasoning.
Serving
- Transfer potatoes to warmed serving bowl or use a crock pot on low to keep warm.