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Patatas a la Riojana

At MerclPlanxPatatas lRiojanis served tapas portions. (Jean Lachat~Sun-Times)

At Mercat a la Planxa, Patatas a la Riojana is served in tapas portions. (Jean Lachat~Sun-Times)

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Updated: May 9, 2012 9:44AM



At Mercat a la Planxa, Cory Morris tops the dish with a Manchego espuma. He’s replaced that here with creme fraiche.

MAKES 6 SERVINGS

POTATO CONFIT

1 1/4 pounds fingerling potatoes, cut into ½-inch-thick slices

Salt and pepper

1

1/2 cups extra virgin olive oil (he uses Spanish Arbequina olive oil)1

1/2 cups blended oil

3 garlic cloves, crushed

4 thyme sprigs

2 rosemary sprigs

APPLE CIDER GLAZE
(MAKES ABOUT
3/4 CUP)

1/4 Spanish onion, sliced

1/2 tablespoons blended oil

1 garlic clove, crushed

4 cups apple cider

1 cup apple cider vinegar

1/4 teaspoon red pepper flakes

1/4 cup honey

1/4 cup corn syrup

Kosher salt

TO FINISH

1 tablespoon blended oil

1/2 pound Spanish chorizo, sliced to same thickness as potatoes
(see Note)

1/4 cup diced onions

2 tablespoons chopped parsley

Pinch cayenne pepper

Creme fraiche

For the potato confit: Preheat oven to 350 degrees. Season potatoes with salt and pepper. Place potatoes in shallow oven-safe baking dish. Add oils, garlic and herbs. Cover with foil and bake for 30 minutes. Remove cooked potatoes from oil with slotted spoon to a bowl and let cool. Strain oil and reserve for another use.

For the glaze: In heavy stockpot over medium heat, sweat onion in oil until lightly caramelized. Add garlic and cook for 2 minutes. Add apple cider, apple cider vinegar and red pepper flakes, turn up heat and let cook until reduced by 2/3. Strain into saucepan.

Put pan back over medium heat and fold in honey and corn syrup. Let cook until reduced by 1/4. Taste, then season with salt and strain and set aside to cool. Glaze can be made up to 3 days ahead; extra glaze will keep refrigerated for 3 to 4 weeks.

To finish: Heat oil in large saute pan over medium-high heat. Add potatoes and cook just until they get some color, then add chorizo and sear on both sides. Add diced onions and saute until tender. Add 1/2 cup cider glaze and toss to combine. Sprinkle over chopped parsley and cayenne pepper, tossing to combine. Taste and season with salt and pepper. Transfer to serving dish and top with a few spoonfuls of creme fraiche.

Note: Find Spanish chorizo at some grocery stores, specialty markets such as Pastoral and online at La Tienda (tienda.com).

Adapted from Cory Morris, Mercat a la Planxa

Nutrition facts per serving: 412 calories, 17 g fat, 6 g saturated fat, 35 mg cholesterol, 55 g carbohydrates, 31 g sugars, 12 g protein, 489 mg sodium, 3 g fiber



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