Chorizo con Papas

Chorizo Con Papas2

I didn’t mean to post chorizo recipes two weeks in a row, truly I didn’t. I  meant to post gnudi, little ricotta dumplings in a sauce filled with fresh, springy vegetables. Except when I went to make them on Tuesday, I realized that the ricotta had gone bad. So I made chorizo con papas instead, and bought some new ricotta to try again tonight.

Perfecting this chorizo con papas took a few attempts. The first time I made it, I tried boiling the potatoes before cooking them in the chorizo fat. Instead of getting browned, they kind of just fell apart. Oops. But now I’ve got it down: the perfect balance of spice and starch and sweetness.

Chorizo Con Papas

I served this at girl’s night with a friend. She had just gotten some good news, so I paired it with a celebratory bottle of chilled rosé wine. We chatted and giggled and gossiped as we savored bite after bite of spicy chorizo. It was a great quick and simple meal for a weeknight hang out.

Chorizo con Papas

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: Serves 3-4

Chorizo con Papas

The chorizo from Autumn's Harvest is spicy, with just a little underlying sweetness. The potatoes are crispy and absorb some of the heat from the sausage, while the sugar from the roasted peppers and onion further balances out the spice.


  • 1 pound chorizo sausage, sliced into 1/2" thick pieces
  • 3 tablespoons canola oil
  • 6 Yukon gold potatoes (about 2 pounds), chopped into 1/2" pieces
  • 1/2 medium yellow onion, sliced thinly
  • 2 roasted bell peppers, sliced (about 3/4 cup)
  • Salt and pepper, to taste


  1. Cook the chorizo in a skillet over medium-high heat, stirring often to keep the sausage from sticking to the pan. When it is cooked through, move the chorizo to a large bowl, leaving as much of the fat in the pan as you can.
  2. Pour the oil into the pan, and heat until the surface shimmers. Add the potatoes and onion and cook, stirring often, until the potatoes are tender and brown on the outside. This should take about 15 minutes, at which point the onion will be soft and browned as well. In the last 5 minutes, add the peppers so that they can heat through.
  3. Toss the vegetables with the chorizo, and season to taste with salt and pepper.

I have a standing partnership with Autumn’s Harvest Farm. They provide me with product, but all opinions and recipes are my own. 


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