Rioja-Style Potatoes: 5 Irresistible Tips You’ll Love
Discover the heart of Spanish comfort food with this authentic guide to Patatas a la Riojana, or Rioja-style potatoes. This easy-to-follow recipe will transport you to the rustic kitchens of Northern Spain, where simple ingredients are transformed into a deeply flavorful and satisfying dish. Perfect for a chilly day, this classic stew is a must-try for any lover of Spanish cuisine.
Ingredients
- 1 kg Potatoes (broken into 3 cm pieces, “cascadas”)
- 250–350 g Spicy chorizo, sliced
- 1 Onion, finely chopped
- 2-3 Garlic cloves, minced
- 1-2 Bell or dried choricero peppers
- 1 tsp Sweet paprika; optional hot paprika
- 2 Bay leaves
- Water or stock to almost cover
- Olive oil, salt, pepper
Instructions
- Prep vegetables: Peeling potatoes and “cracking” them by piercing then snapping releases starch for a rich sauce.
- Sauté: Heat oil, cook garlic and onion until soft (about 5–10 min) .
- Add chorizo & spices: Stir in chorizo, paprika, bay leaves, peppers; cook for a few minutes .
- Simmer: Add potatoes, water/stock; bring to boil, then reduce heat, simmer 20–30 min until potatoes soften and sauce thickens.
- Adjust seasoning: Taste and add salt or extra paprika as needed.
- Serve: Optional garnish with parsley. Ideal to serve with crusty bread.