Rosemary Potatoes With Leek And Chorizo Recipe

Sep 6, 2013 12:00 pm

Serve these tapas-style alongside meat dishes

Photo: ACP Magazines Limited
Photo: ACP Magazines Limited
Tapas time! This potato recipe — mixed with chorizo and leeks, and served with rosemary — is exceedingly simple.

When it comes to the basics, look no further than a cookbook by renowned Test Kitchen master Pamela Clark. Her simple, triple-tested recipes are delicious and genuinely foolproof, two things you'll want when tackling homemade tapas. Leave the work to the oven for this simple potato and chorizo preparation and focus instead of crafting the best Spanish-style gin and tonic.

Reprinted with permission from Tapas

Servings: 8


1 pound baby new potatoes, thickly sliced
2 chorizo (5 ounces each), cut into 1/2-inch thick slices
1 large leek, trimmed, coarsely chopped
6 cloves garlic
1 tablespoon finely chopped fresh rosemary
2 teaspoons sweet paprika
5 bay leaves
1/4 cup olive oil
  1. Preheat oven to 425°F.
  2. Combine ingredients in large baking dish. Roast, uncovered, about 30 minutes or until potatoes are lightly browned.

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Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
30 minutes
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