Potatoes Rioja-Style with Chorizo

These potatoes offer a taste of Spain with chorizo sausage, diced pimento, garlic and Spanish extra virgin olive oil.

At a glance

Main Ingredient

Potatoes

Cuisine Type

Spanish

Menu Part

Side Dish

Serves

50 servings

Yield: 50 servings

Ingredients

11⁄4 cups Spanish extra virgin olive oil
40 garlic cloves
20 small onions, peeled, finely chopped
9 lb. chorizo sausages, cut into 1⁄2-in. slices
10 lb. Idaho potatoes, peeled, cut into 1-in. cubes
1⁄3 cup large diced pimento
1⁄2 cup + 2 tbsp. salt

Methods/Steps

1. Warm olive oil over low heat in large pot fitted with lid. Add garlic and cook until lightly browned.

2. Add onions and cook, stirring occasionally, until tender and
caramelized. Add chorizo and brown.

3. Place potatoes in pan and stir to coat with oil. Add pimento and salt; cover with water and bring to a boil.

4. Simmer over very low heat until potatoes are cooked through, about 12 minutes. Finished product should be thick stew.

Recipe by Harvard University Dining Services, Cambridge, Mass.