Patatas a la Riojana
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Spanish
Serves: 4
  • ¼ cup olive oil
  • 1 small onion, chopped
  • 1 pounds Russet or Yukon Gold potatoes, sliced into bite-sized chunks
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 6 ounces Spanish chorizo, sliced into ½″ pieces
  • 2 garlic cloves, minced
  • ½ tsp sweet Spanish paprika
  • ½ tsp hot Spanish paprika
  • ¼ teaspoon crushed red pepper flakes or cayenne pepper
  • 1 bay leaf
  • ½ cup dry white wine
  • salt and pepper
  1. Heat the olive oil in a saucepan. Saute the onions and the green bell peppers in the hot oil until they start to brown.
  2. Add the garlic, paprika and crushed red pepper flakes and cook stirring for 30 seconds. Stir in the wine.
  3. Add the potatoes, chorizo and bay leaf and stir. Cover with enough water to barely cover the potatoes. Salt and pepper to taste.
  4. Simmer for 20 minutes or until potatoes are tender.
  5. Serve in shallow soup bowls.
  6. Enjoy!
  7. *If you happen to have a guindilla pepper it can be added instead of the crushed pepper or cayenne.
Recipe by San Pasqual’s Kitchen at