Potatoes Riojana's style

How could we have published the recipe for potatoes a la Riojana? We have a lot of crime because this recipe is one of the most typical of our gastronomy.

A very simple recipe, with basic ingredients and that will come in handy to warm up on cold winter days. The cooking time will depend, as always, on the type of potato we use. So before serving I advise you to check that the potatoes are tender. To prepare this recipe we will use the same type of potato as for the revolconas potatoes. The Monalisa, Desirée and Kennebec.

These potatoes a la Riojana have no secret ... well yes! They have one that is common to all potato stews, which is that potatoes have to be clicked. In other words, it is not a perfect cut, on the contrary, it is as if we were pulling that little piece of the potato. This way the starch is released better and the sauce is stuck or bound.

Potatoes Riojana's style

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

A traditional dish of our gastronomy

• Mayra Fernandez Joglar

• Recipe type: incoming
• Calories: 380
• Rations: 2

• Cooking time: 28M
• Total time: 28M

Ingredients

• 1 chorizo ​​pepper
• 1/2 Italian green pepper
• 130 g onion
• 2 cloves of garlic
• 25 g oil
• 70 g of chorizo
• 1 dried chilli
• 1 hoja de laurel
• 300 g of potato
• 150 g of water

Preparation

1. We will begin the preparation by putting the chorizo ​​pepper in hot water to hydrate it.

2. Meanwhile, we wash and dry the green pepper. Peel the onion and chop both for 3 seconds, speed 5. Add the oil and the peeled garlic. We program 5 minutes, 100º, speed 2, left turn.

3. Cut the chorizo ​​into slices and add them to the glass and also the dry chilli without seeds. We program 2 minutes, 100º, speed 1, left turn.

4. While we peel, wash and chop the potatoes by snapping them. We add them to the preparation with the water and the bay leaf. We program 18 minutes, 100º, spoon speed, left turn.

5. With the edge of the knife we ​​scrape the inside of the chorizo ​​pepper to remove the pulp. We add it to the glass and prolong the cooking for 2 minutes, 100º, spoon speed, left turn.

6. At the end of the time we check that the potatoes are tender and serve.

Equivalences with TM21

More information - Potatoes Revolconas