There are some days (actually, most days) where I don't want a fully composed meal. Just a one-pot-wonder of something satisfying and indulgent will do me. Something that I really want to have leftovers of. Those are days when I don't want to stop at the grocery store, and don't want to do a ton of dishes. And this recipe really fits the bill: potatoes and olive oil and stock and Spanish chorizo from my pantry, pearl onions from my freezer, and parsley because I always have parsley.
Chorizo is the lazy man's (or girl's) ingredient, because it allows you to give so much flavor with so few ingredients and so little effort. Here, I toss sweet whole pearl onions and garlic cloves and fluffy whole Yukon Gold potatoes with little rounds of cured Spanish chorizo and olive oil. The smoked paprika and garlic leach from the sausage as it crisps and shrinks, and the potatoes bathe in the spices that bleed into the oil, crisping the skin and steaming the insides. It is so good and satisfying. You may consider this a side dish, but for me, it's the perfect comforting meal. Toss on some fresh parsley for Spanish flair and an attempt at something green, and dinner is set.
For breakfast the next morning, chop up some leftovers, pour over a few beaten eggs, and have a Spanish omelet.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.
- 1 1/2 pounds small Yukon Gold potatoes
- 6 ounces Spanish chorizo, cut into half moons
- 1 1/2 cups pearl onions
- 1 head of garlic, cloves separated and left in their skins
- 2 tablespoons olive oil
- 1 cup low-sodium chicken stock
- 1/3 cup flat leaf parsley, chopped
- Salt and freshly cracked pepper
Heat a wide, high-sided sauté pan on medium heat. Add the olive oil.
Add the chorizo, and allow to become slightly crisp, just so the grease from the chorizo begins to bleed into the olive oil.
Add the potatoes, onions, and garlic, and brown all over to a golden crisp. The chorizo will continue to crisp as well. Season with salt and pepper.
Add the chicken stock, and cook 15 minutes covered, and an additional 3 to 5 minutes uncovered to evaporate any excess stock, finishing the crisping process on the potatoes. The potatoes should be fork-tender, dry, and golden-crisp.
Toss in the parsley, and serve right away.