Potatoes Riojanas with or Without Cheese
Warm, hearty, and bursting with rustic Spanish flavors, Potatoes Riojanas with or without Cheese is a comforting one-pot dish that showcases the smoky depth of paprika and the rich savoriness of chorizo. Featuring tender chunks of Yukon Gold potatoes simmered in a paprika-infused broth, this traditional recipe can be customized to your liking with or without the addition of melted Manchego or cheddar cheese. The combination of spices, garlic, and bay leaves creates layers of flavor, while the optional cheese adds a luscious creaminess. Garnished with fresh parsley and perfect alongside crusty bread, this dish is a celebration of Spanish cuisine in just under an hour. Whether you're looking for a cozy weeknight meal or a crowd-pleasing dish, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 200 grams Chorizo sausage
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 kilogram Potatoes (preferably Yukon Gold)
- 2 teaspoons Smoked paprika
- 1 teaspoon Sweet paprika
- 2 Bay leaves
- 4 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 100 grams Optional grated cheese (Manchego or cheddar)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the chorizo sausage into thin rounds and add them to the pot. Cook for about 5 minutes until lightly browned, then remove the chorizo and set aside.
Finely chop the onion and garlic. Add them to the pot (using the same oil) and sauté for 5-7 minutes until softened and translucent.
Peel and cut the potatoes into small chunks, about 2-3 cm in size.
Stir in the smoked paprika, sweet paprika, and bay leaves. Cook for 1 more minute to release the spices' aroma.
Add the chopped potatoes and stir well so they are coated in the oil and spices.
Pour in the chicken or vegetable broth, making sure the potatoes are fully submerged. Add salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for about 25-30 minutes, or until the potatoes are tender.
Return the cooked chorizo to the pot, stir gently, and let it heat through for another 5 minutes.
Optional step: If using cheese, sprinkle the grated cheese over the top and let it melt before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 10080 mg | 438% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.4 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 913 mg | 70% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4208 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
