Patatas riojanas

Riojan potatoes are usually served as a tapa, but can be used as a first course or accompaniment.

Patatas riojanas

Servings:	4 or more as a tapa
Calories per serving:	1056
Ready in:	1 hour 10 minutes
Prep. time:	20 minutes
Cook time:	50 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review Nice starter! 4/5 Especially with lots of garlic. Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 onion, peeled and chopped
• 1 green pepper, chopped
• Olive oil
• 8 Cloves of garlic, peeled and chopped
• 1 bay leaf
• Salt
• 1 kg waxy new potatoes, washed and chopped
• 1 kg pork chops, pre cooked, boned and cut into bite size pieces
• 2 cooking chorizos, sliced
• 1 green chilli, chopped (and seeded if desires)
• 2 teaspoons sweet paprika
• Water
• Parsley, chopped (to garnish)

Method

1. Gently sauté the onion and green pepper in some oil, together with the garlic, bay leaf and a little salt.
2. Add the potatoes, chops and chorizo.
3. Cover with water and add the chilli and paprika.
4. Allow to cook gently for about 40 minutes until most of the liquid is absorbed.
5. Serve sprinkled with chopped parsley.

Variations

Not all recipes include pork so if you wish to leave them out, add some extra chorizo.

For a spicier version, use hot smoked paprika and as usual, you can adjust the amount of garlic.

Chef's notes

Try not to let the potatoes over-cook or they will disintegrate. If you cannot get waxy potatoes, then use others but add them about 10 minutes later than the recipe states. --JuliaBalbilla 07:33, 2 February 2009 (UTC)

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