Potatoes from La Rioja

After peeling the potatoes it’s important to bruise them as you cut them in order to release the fecula or starch to thicken the sauce. Heat 2 or 3 tablespoons olive oil in a pot and add potatoes, chopped chorizo sausage, garlic cloves and the bayleaf for 5 minutes.

During this process stir constantly with a wooden spoon so that the potatoes release the fecula. Near the end add the paprika so that it browns without burning, then cover the potatoes with water. Add salt as needed.

Then cook over low heat until the potatoes are cooked and blended with the sauce

if there someone liquidy stir some more with the wooden spoon, let cool for 5 minutes and they’re ready for the plate.