Spicy Rioja Potatoes

Spicy Rioja Potatoes

Spicy Rioja Potatoes

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Pressure Cooking Time 5 minutes
Course Appetizers & Starters, Side
Cuisine Spanish
Diet Low Lactose
Servings 6
Calories 298 kcal


  • 2 dried red peppers
  • 2 pounds potatoes
  • 1/4 cup olive oil
  • 10 ounces fresh chorizo sausage cut into pieces
  • 1 onion diced fine
  • 1 clove garlic diced fine
  • 1/2 cup white wine
  • 1 teaspoon cumin
  • Salt to taste


  • Remove the stems and seeds from the dried red peppers and put them in warm water and soak until softened. When soft, use a spoon to scrape the pulp from the skin.
  • Peel the potatoes and cut them in large chunks.
  • Heat the oil in the pressure cooker over medium heat and sauté the onion, garlic, and chorizo sausage until the chorizo releases its fat. Remove the pieces of chorizo and reserve for later use.
  • Add the potatoes, pulp from the peppers and wine to the pressure cooker and stir for about 5 minutes. Add water to just cover the potatoes. Adjust the salt and add the cumin. Cover, lock lid in place and bring to high pressure. Stabilize pressure and cook for 5 minutes. Release the pressure. Add the reserved pieces of chorizo to the cooker and boil for 2 minutes, stirring to blend the stock.
  • Let rest for 10 minutes before serving.


Calories: 298kcalCarbohydrates: 29gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 33mgSodium: 707mgPotassium: 689mgFiber: 4gSugar: 2gVitamin A: 290IUVitamin C: 40mgCalcium: 38mgIron: 2mg
Food Group Vegetables
Keyword Affordable, Easy
Cooking Method Pressure Cooking
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