Saturday, July 19, 2008


3 tablespoons butter or 4 tablespoons lard
5 tablespoons sunflower oil
2 ounces chorizo sausage, peeled and thinly sliced
3.5 ounces thickly sliced bacon, cut into 1/2" wide strips
3 1/4 pounds small potatoes, preferably new potatoes, unpeeled
1 tablespoon chopped fresh parsley
1 clove garlic, finely chopped

Melt the butter or lard with the oil in a pan or large skillet. (It needs to be big enough to hold the potatoes in a single layer.) Add the chorizo and bacon and cook over medium heat, stirring constantly, for a few minutes then add the potatoes. Season with salt and cook covered over low heat, shaking the pan occasionally, for 45-60 minutes, until the potatoes are evenly browned. Just before serving, sprinkle with parsley and garlic and stir for a few minutes more. Transfer to a warm serving dish and serve immediately.

courtesy of: 1080 Recipes by Simone and Ines Ortega, Phaidon Press, 2007

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