Pan-Fried New Potatoes with Chorizo

Pan-Fried New Potatoes with Chorizo

Pan-Fried New Potatoes with Chorizo


  • 2 tbsp olive oil
  • 1 small white or yellow onion, halved lengthwise and very thinly sliced
  • 1 lb small red potatoes, washed, dried and sliced 1/8″ thick
  • 3-4 oz cured chorizo, sliced about 1/3″ thick
  • 3 garlic cloves, thinly sliced
  • 2-3 sprigs fresh thyme
  • 1 fresh bay leaf or 2 dried
  • 1 tbsp finely chopped fresh herbs, such as flat-leaf parsley, dill, or chives
  • Kosher salt & freshly ground black pepper to taste


  • Heat the oil in a 12″ skillet or sauté pan with a tight-fitting lid over medium heat.  Add the onion and chorizo and cook, stirring occasionally for about 10 minutes or until onion is wilted and slightly golden.
  • Add the potatoes, garlic, thyme, and bay leaf and season with salt and pepper. Toss to coat all the ingredients with the fat and seasonings.
  • Spread in an even layer, cover the pan, and cook very gently for 30-35 minutes, turning the potatoes over with a spatula two or three times.
  • When the potatoes are fork-tender, but not falling apart, remove the remains of the thyme sprigs and the bay leaf.
  • Sprinkle the chopped herbs all over and serve hot.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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