Best Chorizo Fried Potatoes Recipes

PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES

Steps:

• Preheat the oven to 200°F.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
• Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
• Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
• Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
• Fried Potatoes
• Preheat the oven to 400°F.
• Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
• Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
• Roasted Tomatoes
• Preheat the oven to 400°F.
• Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
• Note
• This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.

SPANISH FRIED EGGS WITH POTATOES AND CHORIZO (HUEVOS FRITOS CON

Steps:

• Peel the potatoes and slice thinly.
• Heat the oil and fry the potatoes, adding the onions and parsley.
• When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
• Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
• Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
• Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
• This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!

PAN FRIED SEA BASS WITH POTATOES AND CHORIZO

Steps:

• Peel and chop the potatoes into cubes and place in a pan of water, cook the potatoes for around 15 minutes until soft and drain. Heat a frying pan with a bit of olive oil.
• Cut your chorizo in half then into half strips and set aside. Chop your red pepper into small strips, and the red onion into strips also, and add to your hot frying pan along with your crushed garlic cloves and rosemary and cook for a couple of minutes until onions have softened. Now add the chorizo and let the juices flow before then adding your potatoes and cooking them stirring occasionally for around 10 mins.
• Heat a griddle pan with a little oil ready for your sea bass fillets. Pat skins dry with kitchen towel and season with salt and pepper. Prepare and put your greens on to cook through. I used fine green beans and broccoli this should take no more than 10 minutes.
• Place the sea bass in to the hot pan skin side down and place a small plate on top of your fillets to prevent them from curling up. Cook your fillets for 4-5 minutes or until skin is crispy.
• Serve your fillet on top of the potatoes and chorizo mix and dish up with the greens.

CHORIZO FRIED POTATOES

Steps:

• Peel and cut potatoes into squares, the smaller the better.
• Heat pan and add enough oil to coat the bottom of the pan, add the potatoes, onion, peppers and celery and cook on med low heat with a lid. Let potatoes cook for a few then stir. Replace lid and let cook for a few more minutes. You want your potatoes to start to get soft and cook all the way through.
• After they are cooked, turn up the heat and fry to desired texture -- I like mine on the crispy side.
• Move the potatoes to the edges of the pan and add the chorizo to the pan. Turn up the heat to med-high. The chorizo will start to disolved and melt into a chunky sauce. Stir with the potatoes and cook for a few minutes longer to make sure the chorizo is cooked.
• Remove from heat and serve!