Potatoes with Peppers and Chorizo
Potatoes with Peppers and Chorizo might be just the side dish you are searching for. This gluten free and dairy free recipe serves 12. One portion of this dish contains roughly 5g of protein, 13g of fat, and a total of 190 calories. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 1 hour. If you have onion, potatoes, jalapeño chiles, and a few other ingredients on hand, you can make it.
Instructions
Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes.
Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes.
Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well.
Serve warm or at room temperature.
Onion and peppers can be cut into strips and chorizo can be chopped 1 day ahead and chilled separately in sealed plastic bags.