Rioja-style Potatoes

10 Jul

This recipe is an adaptation from a recipe presented by chef José Andrés in his PBS show Made in Spain and made by him later on at the Martha Stewart show.

I’ve been fascinated with Spanish cooking all my life, but after my recent trip to Spain 2 years ago, I’ve become a fan of chef Andrés and his cooking.  The thing is that most these recipes are not vegetarian per sé, but we just need to give them a few nudges to make them perfect for us.  Besides, he’s so passionate about Spain and its cuisine it’s contagious.  I TiVo his show every weekend and already know many episodes by heart.

What I liked about this recipe is that it’s simple and hearty.  You can eat it as a tapa, alone or even over rice – very versatile. And the ingredients you probably have already in your pantry.


 Papas a la Riojana


2 medium-sized potatoes, russets work fin here – cut into 1-inch cubes, but cut them haphazardly to get some rough edges on them
½ onion, chopped
1 clove of garlic, minced
1 link of Tofurky kielbasa-style sausage, sliced on a bias into ¼ inch pieces
1 tsp Spanish sweet pimentón – paprika in English
½ tomato, grated
Salt and Pepper to taste
Spanish olive oil
Filtered Water
  1. In a medium sized skillet with tall sides over medium heat, heat olive oil and sauté the onions and garlic.  The idea is to cook and soften the onions, not necessarily to get color on them.
  2. Add the pieces of tofu sausage and cook to get a golden brown color on them.
  3. Papas a la Riojana 1
  4. Now we add the potatoes…  stir them into the onions, garlic and sausage pieces and cook for about 10 minutes.  Add the pimentón and enough water to almost cover the potatoes. 
  5. papas a la riojana 2
  6. Cover for a few minutes to bring the water to a boil.  After water is boiling, uncover and let it simmer for about 30 minutes until the potatoes are cooked and the water is reduced in half.


Very easy to do and very delicious… Gracias José.

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