Potatoes

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Potatoes with chorizo

Ever since the tuber was introduced into our diet, Alava has been a pioneer in the study and farming of potatoes. Once again the members of the "Real Sociedad Vascongada de Amigos del País" were the first to see to it that the American native felt at home in Basque soil. In more recent times Alava has been a leader in the study and development of seed and eating potatoes.

The efforts of the Provincial Council of Alava and the Basque Department of Agriculture have generated excellent table potatoes, the best of which are grown in the Montaña Alavesa.

A large part of these locally grown potatoes are sold in sacks stamped with the Kalitatea Basque label of quality. Vitoria-Gasteiz may be the only city in the world that celebrates an extremely successful and popular annual competition of recipes and dishes based entirely on potatoes.

Potatoes with Chorizo

Ingredients: 1 kg potatoes, 150 gr chorizo sausage, oil, 1 dried cayenne pepper, garlic, paprika or sweet red pepper, pulp, 1 bay leaf, 1 onion, water

Peel the potatoes and cut them into pieces. Dice the garlic and onion and lightly sauté them in an earthenware casserole. Add the potatoes and continue cooking. Chop up the chorizo and add to casserole, together with the dried cayenne pepper, the bay leaf and the paprika or red pepper pulp. Add enough water to cover the potatoes and let simmer for 45 minutes.