Crispy Pan-Fried Dish with Savory Power
Golden brown potatoes, aromatic chorizo, and sweetly braised onions – this dish is the perfect blend of hearty, crispy, and uncomplicated.
Whether cooked in the kitchen or on the grill in a cast iron pan: This quick dinner always succeeds and requires only a few ingredients.
Ingredients (4 servings)
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1 kg new potatoes (waxy)
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400 g chorizo
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3 red onions
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2 cloves garlic
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8 cherry tomatoes
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2 tbsp olive oil
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Fresh parsley
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Parmesan (freshly grated)
Spices:
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1 tsp paprika (sweet)
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½ tsp smoked paprika (optional)
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½ tsp pepper
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Salt to taste
(Be careful with salt – chorizo already adds flavor.)
Preparation
1️. Prepare the potatoes
Wash the new potatoes thoroughly and cut them into approx. 2 cm pieces.
Tip for perfect fried potatoes:
Pre-cook the potatoes in salted water for 8–10 minutes, drain, and let them steam off briefly.
This makes them crispy on the outside and soft on the inside – without endless frying.
2️. Sautéing
Heat a cast iron pan over medium to high heat.
Add olive oil.
Add the potatoes and fry for 8–10 minutes until golden brown – do not stir constantly to allow roasting aromas to develop.
3️. Chorizo & Onions
Cut the chorizo into approx. 1 cm thick slices.
Cut the onions into wedges.
Add both to the potatoes and fry for another 5–7 minutes.
4️. Garlic & Spices
Finely chop the garlic and add it now (so it doesn't burn).
Season with paprika and pepper.
Halve the tomatoes and fry them along for the last 3–4 minutes.
5️. Finish
Once everything is golden brown and the potatoes are soft:
Remove the pan from the heat.
Sprinkle with chopped parsley.
Add freshly grated Parmesan.
Serving
Serve directly from the pan – rustic and hot.
Perfect with a fried egg or as a side dish for grilling.
💡Tip
- Also delicious with rosemary or thyme
- Works great on the gas or charcoal grill
- For extra crunch: Briefly re-roast at high heat at the end
Many thanks to BBQ Culture for the inspiration and photos!
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