Potatoes with Chorizo

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Potatoes can be prepared in almost infinite ways. Potatoes with chorizo are very easy to make and they're also flavorful. You can complement the dish with some rice at the side or just as it is.

The chorizo sausage has its origins in Spain but currently is commonly produced in other countries (like Mexico, Argentina, the Philippines, etc.) with their respective variations in the meats and, of course, in spices. In the beginning they were traditionally made with pork only and now they can be of chicken, turkey and beef too.

Aside from the chorizo, the other ingredients in the recipe are common in many dishes, which means you probably use them quite often in your home. After cooking the potatoes you will notice that they are soft, as they are mixed with the rest of the elements they could be described as soft and spicy.

Of course, you can refrain from using pepper if you prefer it like that.


Preparation Time: 20 minutes

Cooking Time: 1 hour 5 minutes

Servings: 5

Potatoes in the shape of fries and chorizo pieces


Ingredients:

  • 9 medium potatoes
    suggested variety: any waxy potatoes (like red potatoes)
  • 1 tbsp salt (max. amount)
  • 3/4 tsp ground turmeric
  • 3 tsp garlic powder
  • 3/4 cup chopped onion
  • 5 small chorizo sausages (can be chicken or turkey if you have them available)
  • 5 tsp butter
  • 1/4 tsp ground black pepper
  • sour cream

Directions:

  1. First rinse and peel the potatoes.

  2. Cut the potatoes in the same style as home fries, then cut those fries in halves.

  3. After that rinse them through a colander under running water until the water comes clear; set aside.

  4. Cut the chorizo sausages in about ½ inch (12.7 mm) slices diagonally.

  5. Grease a stir fry pan that has a lid (or similar, big enough to fit the potatoes) with the butter.

  6. Put the raw home fries on the pan and sprinkle the salt, turmeric and garlic powder. Revolve with a fork until all the potatoes get some color.

  7. Add the chorizo slices and slowly combine them with the potatoes.

  8. Cook covered with the lid for about 1 hour and 5 minutes on low or until tender.

  9. When ready, serve and add about 1 ½ tsp of sour cream to one side of each plate to balance the spiciness of the pepper.



As you can see potatoes and chorizo are almost effortless to prepare and you can sprinkle some dried parsley to have some bits of green on the plate without changing the taste.









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