Riojan Potatoes, Marisa Style

Name: Riojan Potatoes, Marisa Style
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 3 cloves garlic, peeled; 1/2 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; 1/2 teaspoon smoked sweet paprika; 2 small bay leaves; 1 cup chorizo, cut into 1/2-inch slices; 1 tablespoon flour; 2 green bell peppers, cored and cut into pieces 1 1/2 inches long by 1/2 inch wide; 1/2 dried red choricero pepper, seeded and finely chopped, or dried ancho or New Mexico chilies

Recipe from Marisa Sánchez

Adapted by Christian L. Wright

Riojan Potatoes, Marisa Style — David Hughes for The New York Times

Total Time: 1 hour 15 minutes
Rating: 5(10)
Comments: Read comments

Featured in: Family Style

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Serves 6

3cloves garlic, peeled
½cup finely chopped parsley
1tablespoon white wine
4pounds (about 8 medium) Yukon Gold potatoes, peeled
1cup olive oil
1large yellow onion, roughly chopped
10ounces lamb rib, cut into 2-inch cubes (or lamb loin in 1-inch cubes)
10ounces pork loin, cut into 1-inch cubes
1teaspoon salt, plus more to season
Freshly ground black pepper
½teaspoon smoked sweet paprika
2small bay leaves
1cup chorizo, cut into ½-inch slices
1tablespoon flour
2green bell peppers, cored and cut into pieces 1½ inches long by ½ inch wide
½dried red choricero pepper, seeded and finely chopped, or dried ancho or New Mexico chilies

Ingredient Substitution Guide

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 1½ 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.