Spanish Patatas a la Riojana Recipe with Beyond Sausage

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and can be cheaper.

Cut each potato in half and then into 4 quarters, then cut 4 chunks of potatoes from each quarter, thinly slice 4 cloves of garlic, finely dice 1/2 of an onion, cut 5 jarred roasted red bell peppers into 1/2 inch pieces and cut 1 beyond sausage into 1/4 inch thick pieces.

Heat a large sauce pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 1 minute add in the beyond sausages and mix with the olive oil, after 4 minutes remove the sausages from the pan and set aside.

Using the same pan with the same heat add in the sliced garlics and the diced onions, mix with the olive oil, after 3 minutes add in the roasted peppers, 1/2 tsp sweet smoked paprika, 1/2 tsp hot smoked paprika, season with sea salt & freshly cracked black pepper and add the beyond sausages back into the pan, mix together until well combined.

Once well mixed add the chunks of potatoes and gently mix so all the ingredients are coating the potatoes, then pour in some cold water, to about the rim of the potatoes and season generously with sea salt, give it a gentle mix, rise the heat to a medium-high and place a lid over the sauce pan.

After simmering for 15 minutes, lower the fire to a low-medium heat and simmer for another 6 to 8 minutes, then remove the lid, there should be very little broth left, pierce one of the potatoes with a fork, if it easily goes in with a little resistance, they are ready to go, if they need more time just add in a little more water, cover the pan and cook for 5 more minutes.

Transfer the potatoes into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary