Ingredients of the recipe of Potatoes Rioja style:
- - For 4-6 people:
- 6 potatoes
- 3 sausages
- 1 onion
- 1 green bell pepper
- 2 chorizo peppers
- 1 head of garlic
- olive oil
- 2 bay leaves
- 1 chili pepper
- parsley (for decoration)
Elaboration of the recipe for Potatoes Rioja style:
Chop the onion and the green bell pepper and put them in a fast cooker with a drizzle of oil. Add the head of garlic, the bay leaves and the chili pepper (seeded). Incorporate the sausages cut in slices and the potatoes peeled and peeled Cover with water and season. Close the pot and cook at 1 for 5 minutes after the steam starts coming out.
If you are not using a fast cooker, cook until the potatoes are cooked (approximately 30-40 minutes).
Remove the seeds from the chorizo peppers and soak them in a saucepan with warm water. When they soften, let them cool, remove the flesh with a knife and chop it.
Uncover the pot, remove the head of garlic and the chili pepper and degrease with a ladle. Add the chorizo peppers stir and cook for two more minutes (to blend the flavors).
Salt to taste.
Serve the potatoes Rioja style in a deep dish. and garnish with a parsley leaf.
For its correct preparation, the potatoes must be mashed to release the starch and fatten the sauce. In addition, the vegetables must be well fried, neither raw nor toasted.
Important, when stirring the casserole during cooking, it is important not to introduce the spoon into the casserole, as this will break the potatoes. The best option is to move the whole casserole with gentle turns and in this way all the ingredients and flavors will mix and the Rioja-style potatoes will be perfect.
Stewed potatoes are a different way to include them in the menu since most of the times they are cooked or fried. The fat content of chorizo must be taken into account, so its consumption should be occasional.