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