1 lb / 453 gr new potatoes (or small potatoes)
2 cloves garlic, minced
2 sprigs of fresh rosemary, leaves picked
1 teaspoon sweet paprika
1 teaspoon fine grain sea salt
4 tablespoons olive oil
¼ lb / 113 gr chorizo, sliced
1 tablespoon olive oil
2 red onions, chopped
Small bunch of fresh parsley, stalks finely sliced and leaves roughly chopped
1 teaspoon sweet paprika
6 oz / 170 gr roasted red bell peppers, roughly chopped
1 (14-oz / 400 gr) can cherry tomatoes (or crushed tomatoes)
2 tablespoons apple cider vinegar
Fine grain sea salt and ground black pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 to 15 minutes (depending on the size of the potatoes).
Drain and set aside to steam dry until cool.
In the meantime, make the sauce.
Heat a large pan over medium heat, add the chorizo and cook, stirring frequently for 4 to 5 minutes or until crispy. Use a slotted spoon to remove chorizo from the pan and set aside.
Add olive oil (only if necessary though, the chorizo releases a lot of its oil), once hot, add onion, paprika and parsley stalks. Cook for 5 minutes, or until the onion is soft but not colored. Add cherry tomatoes (without the juice), roasted red bell peppers, apple cider vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the heat down and simmer for 15 minutes or until the sauce starts to thicken.
While the sauce simmers, put a large frying pan over medium heat and add olive oil. Halve or quarter potatoes, as necessary to make similar-sized pieces.
Once the oil is hot, carefully add your potatoes and cook for about 8 minutes, turning occasionally until golden brown. Add garlic and rosemary to the pan for the last minute of cooking.
Transfer potatoes, garlic and rosemary to plate lined with paper towels to drain, then scatter over with paprika and salt and toss until well coated.
Add potatoes to the sauce and carefully mix until combined.
Transfer to a plate, top with fried chorizo, sprinkle with fresh chopped parsley and serve.
1/2 cup butter
1/2 cup white wine or prosecco
Sliced bacon, smoked
200g smoked pancetta
300g Reblochon or brie or camembert
1/2 cup heavy cream
Salt & black pepper
Start boiling the potatoes with the skin. After is soft, take the skin of and cut in sliced not too thin, about 2cm.
In a frying pan, saute the pancetta with the shallots. Add white wine after start to stick on the skillet and let cook until wine evaporates.
You can make the tarte in a big or individual baking trays. I prefer individual because looks more special for who eats.
You will make two or three layers, on the bottom you add cream, then potatoes, salt, pepper, cream, asiago and the shallots with the pancetta. Then repeat one or two times. On the top add as well the sliced bacon and bake for about 30 minutes in a 180C/350F.