Riojan Potatoes, Marisa Style
Updated October 17, 2016
David Hughes for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 cloves garlic, peeled
½ cup finely chopped parsley
1 tablespoon white wine
4 pounds (about 8 medium) Yukon Gold potatoes, peeled
1 cup olive oil
1 large yellow onion, roughly chopped
10 ounces lamb rib, cut into 2-inch cubes (or lamb loin in 1-inch cubes)
10 ounces pork loin, cut into 1-inch cubes
1 teaspoon salt, plus more to season
Freshly ground black pepper
½ teaspoon smoked sweet paprika
2 small bay leaves
1 cup chorizo, cut into ½-inch slices
1 tablespoon flour
2 green bell peppers, cored and cut into pieces 1 ½ inches long by ½ inch wide
½ dried red choricero pepper, seeded and finely chopped, or dried ancho or New Mexico chilies
Nutritional analysis per serving (6 servings)
61 grams carbs; 71 milligrams cholesterol; 855 calories; 35 grams monosaturated fat; 6 grams polyunsaturated fat; 14 grams saturated fat; 58 grams fat; 8 grams fiber; 154 milligrams sodium; 26 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a kettle with water and bring to a boil. In a mortar and pestle, mash 2 garlic cloves and the parsley to make a coarse paste. Add the wine and 1 tablespoon water; continue mashing until smooth.
- Step 2
Cut the potatoes into chunks by inserting a paring knife about halfway through each, then twisting the blade so that a chunk (roughly 1 ½ inches in diameter) breaks off.
- Step 3
Place a 6-quart Dutch oven over medium heat and add the oil. Thinly slice the remaining garlic clove. Add the garlic and onion to the pan and sauté until translucent, about 3 minutes. Season the lamb and pork with salt and pepper. Raise heat to medium-high; sear the lamb and pork on all sides.
- Step 4
Add the potatoes, salt, paprika, bay leaves and 2 tablespoons of the mashed-parsley mixture (reserve the rest for another use). Add enough boiled water to just cover ingredients. If the chorizo is firm, add it now; if soft, add it toward the end of cooking. Return to a boil and cook for 5 minutes, then simmer, partly covered, until the potatoes are tender, about 30 minutes. Stir the flour into the sauce and simmer for another 5 minutes.
- Step 5
Fold in the green peppers and choricero pepper. If needed, add more water to just cover the ingredients. Simmer until the peppers are tender, 5 to 10 minutes. Season with salt and choricero pepper to taste.
Private Notes