> Skip to content

Recipe  •  16 May 2024

 

Papitas Fritas con Nduja (Nduja Pan-fried Potatoes)

Inspired by the Mexican dish papas con chorizo, this easy recipe sees new potatoes quickly pan-fried in spicy nduja for a colourful, flavour-packed side or main course.

This recipe is a new take on the Mexican classic papas con chorizo, or potatoes with chorizo, but here using nduja. Although not a traditional Mexican ingredient, this soft and spicy pork sausage from southern Italy has become one of my most used ingredients as it reminds me a lot of Mexican-style chorizo. The best thing about this dish is how seamlessley the nduja melts with the potatoes and adds just the right amound of spice. The potaotes not only have a gorgeous bright red colour but also soak up its characteristic meaty and spicy flavour, making them incredibly tasty.

To make a fuller meal out of this dish, you may want to serve these potatoes with a green leafy salad simply dressed with lemon juice, extra virgin olive oil and flaky salt.

Serves: 2-3
Cook Time: 25 min

INGREDIENTS

  • 500g new potatoes, washed
  • 3 tbsp olive oil, plus extra to serve
  • bunch of spring onions, finely chopped
  • 100g nduja
  • 1 tsp ground guajillo or paprika
  • 1 tsp ground cumin
  • 1 tbsp apple cider vinegar
  • 125ml water (at room temperature)
  • 4 vine tomatoes, grated into a pulp
  • sea salt and freshly ground black pepper

METHOD

  1. Cook the potatoes in a saucepan of boiling water for 15 minutes, or until tender when pierced with a knife.

  2. Meanwhile heat 1 tablespoon of the olive oil in a frying pan over a medium heat; once hot, add the spring onions and cook, stirring, for 2–3 minutes until they soften slightly. Add the nduja and use a wooden spoon to break the meat into the pan and stir it into the onions. Fry for a couple of minutes to allow the nduja to release its oils. Stir in the guajillo, cumin and vinegar.

  3. Once the nduja is slightly crispy add the water and the tomato pulp, season with salt and pepper and cover the pan with a lid. Simmer over a low heat for 3–5 minutes, just enough to allow the sauce to thicken slightly.

  4. Drain the cooked potatoes, then return them to the pan and place over a high heat. Add the remaining 2 tablespoons of olive oil and a pinch of salt and let them brown for 4–5 minutes, stirring from time to time. When the potatoes are lightly browned, carefully transfer them with a spoon into the simmering nduja sauce a few at a time, then use a potato masher to smash them down once. Finish your potatoes with a drizzle of olive oil and a sprinkle of salt and freshly ground black pepper on top. Serve warm and enjoy!

Feature Title

Sobremesa
75 quick, easy and delicious recipes for Mexican recipes made with locally accessible ingredients
Read more

More features

See all recipes
Recipe
Pollo Mariposa con Mantequilla de Guajillo (Guajillo Butter Spatchcock Chicken)

Brushed with a punchy Mexican dried chilli, lemon and garlic butter, this spatchcocked roast chicken is an impressive centrepiece for summer dinner parties.

Recipe
Tacos de Colirflor Rostizada con Adobo Verde (Adobo Verde Roasted Cauliflower Tacos)

In this simple vegetarian taco recipe, cauliflower is roasted in a fresh and vibrant jalapeño and coriander adobo verde and a drizzle of tahini, before being served in corn tortillas and topped with a spoon cooling crème fraîche.

Recipe
Traditional Taiwanese Chow Mein

If you were to ask my dad which of all the dishes my mom makes is his favorite, he would say Taiwanese chow mein.

Recipe
Instant Pot Pulled Pork Sandwiches with Homemade Apple Slaw

Enjoy everything you love about slow-cooked barbecue in under 1 hour.

Recipe
Chocolate Chip & Walnut Banana Bread

This recipe is the ultimate dessert and is guaranteed to warm you right up.

Recipe
Cheesy Broccoli

This dish is a delicious and satisfying side the entire family can enjoy.

Recipe
Aglio Olio Peperoncino

A classic and simple pasta dish.

Recipe
Recipe
Spaghetti Alla Nerano

A simple and delicious authentic vegetarian pasta.

Recipe
Lemon Diva Cupcakes

These punchy little lemon cakes remain one of my favourite memories from Season One of MasterChef. They won me a mystery box challenge and became one of my most-requested recipes.

Recipe
Double Chocolate and Hazelnut Quinola

Who said delicious dessert had to be unhealthy?

Recipe
Baked Spiced Aubergine with Hummus Mint and Pomegranate

A scrumptious eggplant with a marinade packed full of flavour.

Looking for more recipes?

See all recipes