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Ingredients
- 4 big yellow potatoes, peeled and cut into 2-3 cm (1 in.) cubes
- 75 ml (5 tbsp) olive oil
- 1 medium-sized onion, thinly sliced
- 3 garlic cloves, minced
- 2 ml (1/2 tsp) crushed chili
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) crushed tomatoes (smooth)
- 80 ml (1/3 cup) chorizo, cut into 5 mm (1/4 in.) dice
- 30 ml (2 tbsp) fresh Italian parsley, chopped
Preparation
- Preheat the oven to 200°C (400°F).
- In a skillet, heat 45 ml (3 tbsp) of olive oil over medium-high heat.
- Brown the potatoes for 10 minutes until nicely browned on all sides.
- Place the potatoes on a cooking sheet and cook in the oven for 5 minutes.
- Meanwhile, in another skillet, heat the rest of the oil over medium-high heat.
- Sauté the onion for 2 to 3 minutes, until translucent.
- Add the garlic and chili.
- Cook for another minute, stirring constantly.
- Moisten with white wine and reduce by 1/3.
- Add the tomato and chorizo.
- Simmer for about 5 minutes.
- Remove from the oven and combine the potatoes with the hot sauce.
- Garnish with chopped parsley.
- Serve immediately.
Tip:
If you prefer not to have to make two preparations at the same time, start by making the sauce which can be kept warm. Potatoes should be nicely crusty.
