Spanish Potatoes with Chorizo and Tomatoes

Yield: 7 Servings (8 oz.)

Yield: 7 Servings (8 oz.)

This Spanish-inspired side dish gets its rich color and deep, smoky flavor from chorizo and pimenton. Pair it perfectly with grilled protein and a crisp, green salad.

Ingredient	Weight	Measure
Olive oil		3 Tbsp.
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend	40 oz.	1 bag
Spanish-style chorizo sausage, 1/4-inch, slice thick	10 oz.	2 cups
Tomato sauce	13 1/2 oz.	1 1/4 cup
Pimenton, smoked paprika		1 Tbsp.
Cotija cheese, crumbled	2 oz.	1/2 cup
Cilantro	3/4 oz.	1/4 cup

Preparation Instructions:

Heat oil in a large skillet over medium heat. Add potatoes and cook until lightly brown and heated through shaking periodically to redistribute potatoes. Add chorizo and cook stirring occasionally for 3-4 minutes. Add tomato sauce and paprika, reduce heat to low and simmer until sauce has slightly thickened. Transfer to serving dish and sprinkle with cheese and cilantro.