Spanish · Dinner
Spicy Potatoes with Chorizo
Diced potatoes fried until golden in olive oil and tossed with sliced Spanish chorizo, smoked paprika, garlic and sherry vinegar. Chorizo releases its red spiced fat as it sears, coating every piece. Finished with parsley and served as a Spanish tapas plate.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
441Calories
14.1gProtein
26.3gFat
36.8gCarbs
2.1gSugar
4.8gFiber
991mgSodium
66mgChol
8.8gSat Fat
1124mgPotassium
41mgCalcium
2.2mgIron
0.5mcgVitamin B12
21mgVitamin C
low-cholesterol
low-calorie
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Peel and cut potato into 1.5cm cubes. Slice chorizo into half-moons and slice garlic thinly.
2
Fry
Heat olive oil in a skillet over medium heat and fry potatoes for 12 to 15 minutes, turning occasionally, until golden and tender.
3
Sear
Push potatoes to one side, add chorizo and garlic to the pan, and sear over medium heat for 3 minutes until chorizo releases its red oil.
4
Bloom
Stir smoked paprika and cayenne into the fat and cook over medium-low heat for 30 seconds until fragrant.
5
Toss
Combine potatoes with chorizo and spices, add sherry vinegar, and toss for 1 minute until coated. Season with salt.
6
Plate
Transfer to a small plate and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz510g potato
- 5 oz142g Spanish cured chorizo
- 3 tbsp3 tbsp olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
