At Mercat a la Planxa, Patatas a la Riojana is served in tapas portions. (Jean Lachat~Sun-Times)
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
1 1/4 pounds fingerling potatoes, cut into ½-inch-thick slices Salt and pepper 1
Salt and pepper
11/2 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
(MAKES ABOUT 3/4 CUP)
3 garlic cloves, crushed
4 thyme sprigs
2 rosemary sprigs
1/4 Spanish onion, sliced
1/2 tablespoons blended oil 1 garlic clove, crushed 4 cups apple cider 1 cup apple cider vinegar
1 garlic clove, crushed
4 cups apple cider
1 cup apple cider vinegar
1/4 cup honey
1/4 cup corn syrup Kosher salt TO FINISH 1 tablespoon blended oil 2 tablespoons chopped parsley Pinch cayenne pepper Creme fraiche
1 tablespoon blended oil
2 tablespoons chopped parsley
Pinch cayenne pepper
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