Papitas Fritas con Nduja (Nduja Pan-fried Potatoes)
Inspired by the Mexican dish papas con chorizo, this easy recipe sees new potatoes quickly pan-fried in spicy nduja for a colourful, flavour-packed side or main course.
Introduction
This recipe is a new take on the Mexican classic papas con chorizo, or potatoes with chorizo, but here using nduja. Although not a traditional Mexican ingredient, this soft and spicy pork sausage from southern Italy has become one of my most used ingredients as it reminds me a lot of Mexican-style chorizo. The best thing about this dish is how seamlessly the nduja melts with the potatoes and adds just the right amount of spice. The potatoes not only have a gorgeous bright red colour but also soak up its characteristic meaty and spicy flavour, making them incredibly tasty.
To make a fuller meal out of this dish, you may want to serve these potatoes with a green leafy salad simply dressed with lemon juice, extra virgin olive oil and flaky salt.
Ingredients
| 500g | new potatoes, washed |
| 3 tbsp | olive oil, plus extra to serve |
| bunch of | spring onions, finely chopped |
| 100g | nduja |
| 1 tsp | ground guajillo or paprika |
| 1 tsp | ground cumin |
| 1 tbsp | apple cider vinegar |
| 125ml | water (at room temperature) |
| 4 | vine tomatoes, grated into a pulp |
| sea salt and freshly ground black pepper |
Method
Cook the potatoes in a saucepan of boiling water for 15 minutes, or until tender when pierced with a knife.
Meanwhile heat 1 tablespoon of the olive oil in a frying pan over a medium heat; once hot, add the spring onions and cook, stirring, for 2–3 minutes until they soften slightly. Add the nduja and use a wooden spoon to break the meat into the pan and stir it into the onions. Fry for a couple of minutes to allow the nduja to release its oils. Stir in the guajillo, cumin and vinegar.
Once the nduja is slightly crispy add the water and the tomato pulp, season with salt and pepper and cover the pan with a lid. Simmer over a low heat for 3–5 minutes, just enough to allow the sauce to thicken slightly.
Drain the cooked potatoes, then return them to the pan and place over a high heat. Add the remaining 2 tablespoons of olive oil and a pinch of salt and let them brown for 4–5 minutes, stirring from time to time. When the potatoes are lightly browned, carefully transfer them with a spoon into the simmering nduja sauce a few at a time, then use a potato masher to smash them down once. Finish your potatoes with a drizzle of olive oil and a sprinkle of salt and freshly ground black pepper on top. Serve warm and enjoy!
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