Products used in this recipe
Spanish Potatoes with Chorizo and Tomatoes
Yield: 7 Servings (8 oz.)
Yield: 7 Servings (8 oz.)
This Spanish-inspired side dish gets its rich color and deep, smoky flavor from chorizo and pimenton. Pair it perfectly with grilled protein and a crisp, green salad.
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 3 Tbsp. | |
| Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Spanish-style chorizo sausage, 1/4-inch, slice thick | 10 oz. | 2 cups |
| Tomato sauce | 13 1/2 oz. | 1 1/4 cup |
| Pimenton, smoked paprika | 1 Tbsp. | |
| Cotija cheese, crumbled | 2 oz. | 1/2 cup |
| Cilantro | 3/4 oz. | 1/4 cup |
Preparation Instructions:
- Step 1
- Heat oil in a large skillet over medium heat. Add potatoes and cook until lightly brown and heated through shaking periodically to redistribute potatoes. Add chorizo and cook stirring occasionally for 3-4 minutes. Add tomato sauce and paprika, reduce heat to low and simmer until sauce has slightly thickened. Transfer to serving dish and sprinkle with cheese and cilantro.
