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Cooking Recipes
Princeton's Club

Spicy Rioja Potatoes (Patatas a la Riojana)


1-1/2 pounds small potatoes (1 to 2 inches in diameter)
1/3 cup olive oil
1 large onion, sliced
2 garlic cloves, finely chopped
2 red bell peppers, chopped
1 tablespoon paprika
1 teaspoon salt
1/2 pound chorizo, sliced
1/2 cup dry white wine
Guindillas or other small mildly hot pickled chili peppers


Cut potatoes halfway through, then "snap" open.

Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally.

Add onion and garlic; cook about 5 minutes or until onion is slightly brown, stirring frequently.

Stir in bell peppers, paprika and salt; cook 2 minutes, stirring occasionally.

Stir in chorizo and wine; cook about 3 minutes or until wine is slightly reduced.

Add water to cover vegetables; add pickled chili peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chilies.

Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.

The Author says: "You have to cascara (crack) the potatoes cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." --Miriam Kelen

Yield: 6 servings

From: Cocina Casera Espanola - Spanish Home Cooking by Miriam Kelen