Potato and Chorizo Jose Spanish Recipe

Recipe Category: Spanish

Potato And Chorizo Jose Spanish Recipe


  • 1 large russet potato, peeled
  • 4 cups spanish extra-virgin olive oil
  • 8 ounces chistorra chorizo (long, thin basque-style sausage), cut into 2-inch pieces


  1. Using a mandoline, thinly slice the potato lengthwise
  2. You need 20 of the largest slices; reserve the smaller slices for another use or discard (see tip)
  3. Put the potato slices in a bowl filled with ice water
  4. Heat the olive oil in a medium pot until it measures 325°F on a candy thermometer
  5. Remove a potato slice from the ice water and pat it dry with a paper towel
  6. Lay the potato slice on a clean work surface and place a piece of chorizo in the center
  7. Fold the potato slice over to form a half-moon
  8. Pinch the slice closed around the chorizo and secure it by threading a toothpick through the edges of the potato
  9. Repeat with the remaining potato slices and chorizo
  10. You should have about 20 bundles
  11. Working in batches, fry the bundles until the potatoes are golden, about 3 minutes
  12. Transfer to a paper towel to drain
  13. Allow the oil to return to 325°F between batches
  14. Carefully remove the toothpicks while the bundles are still warm to prevent the potato slices from breaking
  15. Keep warm until ready to serve

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