Spanish Chorizo Potato

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Spanish Chorizo is such a great ingredient (not to be confused with its spicy Mexican cousin).

Spanish Chorizo is a pork sausage that has been spiced, cured and dried. The key ingredient is paprika which not only gives it a distinct red color, but also a slight heat. This Palacios Chorizo is the best I have found so far in the US and you should be able to find it a good deli or specialty food store.

This recipe was born out of necessity when making a family dinner and we had to use what we had.  As what we had was a pork loin, we had some peas and needed something to change up the potatoes.

Ingredents:

Four large potatoes.

several slices of Spanish Chorizo

One clove of garlic

1 Tablespoon of Extra Virgin Olive Oil

1 Tablespoon water

Salt and Pepper

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Start by slicing the Chorizo …..and resisting the urge to eat too many of the slices before making the dish.

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Slice the garlic thinly then layer the potato, Chorizo and garlic – lightly seasoning each layer as you go.

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Pour the water into the pan then drizzle the top with olive oil.  Cover with tin foil then bake in a 350f oven for about 30-35 minutes until the potatoes are very tender. Remove the tin foil and brown for a further 7-10 minutes.

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Remove from the oven and the dish is ready to eat.

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This is a great accompaniment to a weekday family meal. The potato has such delicious flavor that we found everyone wanted seconds …and thirds! Next time we will just have to make double.

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