Potatoes with chorizo sausage, onions, peppers and white wine? Talk about perfect combinations of flavors. What makes this side dish so delicious and special is that the potatoes take on the smokey paprika flavor from the chorizo and are mixed with a wine-infused caramelized onions and pepper mixture. Yummy! I think you have figured out by now that I’m a huge fan of Spanish chorizo, I love cooking with it, I find its smokiness adds depth to any dish. I like to use a spicy chorizo for this recipe but feel free to use a milder version if you prefer.
These potatoes go especially well with grilled chicken or pork chops. They’re a perfect BBQ side dish in the summer but are delicious the rest of the year too. I love when I have leftovers, I fried them up in a pan the next morning and crack some eggs over it…MERVEILLEUX!
Potatoes with Chorizo
Prep time
Cook time
Total time
Author: Adapted from Epicurious
Serves: 6 portions
Ingredients
- 2 lb medium yellow potatoes, peeled
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ½ fresh jalapenõ pepper, seeds removed and thinly sliced
- 1 large onion, sliced into ¼-inch wide strips
- 1 red or yellow pepper, cut lengthwise into ¼-inch wide strips
- ½ cup Spanish chorizo, sliced into ¼-inch wide strips
- ¾ cup white wine
Instructions
- Cut the potatoes lengthwise and then cut into wedges.
- Heat oil in a large skillet over medium-high heat.
- Sauté potatoes with salt, turning occasionally, until nicely browned, crispy and cooked through, about 15 to 20 minutes.
- Transfer potatoes to medium bowl, reserving the oil in the skillet.
- Add the onions, both peppers and chorizo to the skillet and sauté for about 5-6 minutes, until lightly golden, stirring occasionally.
- Add wine and let reduce to ¼ cup, about 3-4 minutes.
- Add chorizo mixture to potatoes, season with salt and pepper to taste and serve immediately.
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