La Riojan potatoes recipe, a classic that never dies

I have been making this recipe for potatoes a la Riojana for relatively recently, since before I started coming to Bilbao, I didn't even know it. Thanks to my mother-in-law I have gotten used to making it since it is very simple, it is done in a moment and you have a warm and very cheap stew for the whole winter.

We usually eat them almost always one day a week, it is like one of the fixed dishes, the same as we do in Galicia with broth, because here many Basques eat potatoes a la Rioja as a regular dish. I make the recipe as they taught me, but probably in other native areas you gave a little. Be that as it may, these are delicious, which is what matters in the end.


For 2 persons
  • Potatoes 4
  • Fresh chorizo 1
  • Colored peppers 1
  • Chorizo ​​pepper 1
  • Onion 1
  • Paprika 10 g
  • Extra virgin olive oil 10 ml
  • Salt

How to make potatoes a la Riojana

Difficulty: Easy
  • Total time 50 m
  • Elaboration 10 m
  • Cooking 40 m

Put a little olive oil in a saucepan and brown the onion cut into small squares and the pepper cut in half. Add the sliced ​​skinless chorizo ​​and lightly fry. We add the peeled, washed and cascaded potatoes in regular, not very large pieces, we give the whole a few turns and add the paprika so that it is done a little but avoiding burning.

Finally, we place the open and clean chorizo ​​peppers in the pan and cover with water. Bring to a boil and then lower the heat so that the stew is done slowly. When the potato is almost ready, let's salt it. We test the salt in the broth and rectify if necessary.

If we want a thicker potato broth, we must move the casserole from time to time to help the potatoes release their starch. Anyway we can crush some with a fork together with a little liquid and add them.

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With what to accompany the potatoes a la Riojana

La Rioja potatoes should be served hot like any good stew worth its salt. When I make them, I like to prepare them very early, so that they rest a little and the potato releases more starch, so the broth gets a little fatter and is much better. Anyway, it is convenient to make them the same day, it is not a dish that should be kept, as it contains so much potato it "spoils" from one day to the next.

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