Spanish Skillet Potatoes
September 1, 2014
Today's recipe is pretty epic, so I decided that for once I should let the pictures speak...
Okay, I need to say at least a little thing about these Spanish Skillet Potatoes.
The recipe comes from my friend Ana. She's originally from Sevilla (Spain) and she's a marvelous cook.
We share the same passion for chorizo so when she mentioned a dish made with potatoes and chorizo I was like "Hell yeah! What are we waiting for? Let's cook it!"
Crunchy potatoes, crispy chorizo and a rich sauce packed with veggies.
You can describe these Spanish Skillet Potatoes as fierce if you want to — even though I hate the word fierce with the heat of a thousand suns.
One final note, my cousin Dan - who lived in Barcelona a few years ago - suggests to blast a Delorean song (a local alternative-electronic band who also gained a cult following in the US) while enjoying these potoates.
Ha claims that their chilled beats and sun-dazed melodies will set the mood for you to experience an authentic Spanish night out.
I dunno about that…but here’s their last.fm page, if you want to check them out for yourself.
Spanish Skillet Potatoes Print this recipe!
1 lb / 453 gr new potatoes (or small potatoes)
2 cloves garlic, minced
2 sprigs of fresh rosemary, leaves picked
1 teaspoon sweet paprika
1 teaspoon fine grain sea salt
4 tablespoons olive oil
¼ lb / 113 gr chorizo, sliced
1 tablespoon olive oil
2 red onions, chopped
Small bunch of fresh parsley, stalks finely sliced and leaves roughly chopped
1 teaspoon sweet paprika
6 oz / 170 gr roasted red bell peppers, roughly chopped (I used Delallo)
1 (14-oz / 400 gr) can cherry tomatoes (or crushed tomatoes)
2 tablespoons apple cider vinegar
Fine grain sea salt and ground black pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 to 15 minutes (depending on the size of the potatoes).
Drain and set aside to steam dry until cool.
In the meantime, make the sauce.
Heat a large pan over medium heat, add the chorizo and cook, stirring frequently for 4 to 5 minutes or until crispy. Use a slotted spoon to remove chorizo from the pan and set aside.
Add olive oil (only if necessary though, the chorizo releases a lot of its oil), once hot, add onion, paprika and parsley stalks. Cook for 5 minutes, or until the onion is soft but not colored. Add cherry tomatoes (without the juice), roasted red bell peppers, apple cider vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the heat down and simmer for 15 minutes or until the sauce starts to thicken.
While the sauce simmers, put a large frying pan over medium heat and add olive oil. Halve or quarter potatoes, as necessary to make similar-sized pieces.
Once the oil is hot, carefully add your potatoes and cook for about 8 minutes, turning occasionally until golden brown. Add garlic and rosemary to the pan for the last minute of cooking.
Transfer potatoes, garlic and rosemary to plate lined with paper towels to drain, then scatter over with paprika and salt and toss until well coated.
Add potatoes to the sauce and carefully mix until combined.
Transfer to a plate, top with fried chorizo, sprinkle with fresh chopped parsley and serve.
One serving yields 486 calories, 24 grams of fat, 53 grams of carbs and 14 grams of protein.