I love potatoes. I mean I really love potatoes. I could eat them several times a week and be quite content. They can take just about any shape or form too. Everything from boiled, baked, mashed, fried, gratin, as a soup, side or a main – love them any which way. My affection for these tubers is so grand that I read as much as I can about them. My latest reading lead to a discovery of a Spanish potato recipe I have yet to try. Now all I want to do is savour papas arrugadas in Gran Canaria. Hopefully I can make it to Gran Canaria soon and not only leave with a belly full of papas arrugadas, or wrinkly potatoes, but also a recipe to share with you. For now we’ll concentrate on these stuffed potatoes.
Today’s recipe is for papas rellenas con chorizo or chorizo stuffed potatoes. This is one of the best ways I have eaten potatoes. What I love most is how versatile the recipe is. You can stuff them with meats, cheese, or other vegetables. Additionally they can be battered with eggs and breadcrumbs or just dusted with flour, and either deep fried or baked. So many options and all of which I have tried.
These type of stuffed potatoes are not a traditional Mexican dish, they are from South America. In fact I first discovered them many years ago in a Columbian restaurant. I have tried to stay as true as I could to those stuffed potatoes I tasted so many years ago. But you know me and I just have to keep experimenting and trying out new ideas. This time I made them with a Mexican flair – the chorizo.
Typically my husband and I eat them as a main dish served with plenty of fresh salsa on the side. But they can also be served as an appetizer, light lunch or snack. The stuffed potatoes you see in these pictures were part of an appetizer for a small dinner party we had last week. One of our guest follows a gluten free diet so to accommodate her I prepared a gluten free version. Rather than dredging the potatoes in egg batter and breadcrumbs, I only rolled them in a plain gluten free white flour. The outer texture wasn’t as crunchy as the breadcrumb coated ones but they were a hit with everyone.
This version of my recipe calls for Mexican chorizo, I use my homemade, you could of course use store bought. For a vegetarian version switch out the chorizo with your favorite sautéed vegetables. Really anything that goes well with potatoes will work fine. If you don’t eat eggs then replace the one called for with egg substitute. Lastly if you rather bake the stuffed potatoes go right ahead. Okay, let’s get to the recipe.
- 1 kilo or 2 lbs starchy peeled potatoes, evenly cut (weight is before peeling)
- salt, to taste
- 1 medium egg
- 200 gm or 7 oz Mexican chorizo, cooked
- ½ cup plain gluten free white flour
- oil for frying or prepared baking sheet
- 2 bunches or large handfuls finely chopped cilantro
- 2 lemons
- 1 finely chopped medium tomato
- 2 tbsp rice vinegar or white vinegar
- 50 ml olive oil
- 3 tbsp water
- salt, to taste
- Combine all ingredients and allow to sit in refrigerator until ready to use.
- Boil peeled potatoes until fork tender. While the potatoes are prepare the salsa by simply mixing all ingredients in a large bowl, then place in refrigerator until ready to use. Once potatoes are ready, drain and use a potato masher to mash, sprinkle with salt and set aside to cool. Make sure the potatoes have cooled enough for you to handle comfortably
- Prepare a bowl for the flout. Grab some mashed potato and make a flat disk between your palms. Lift it away from your palm to make sure it peels off in one piece. Place about 1 tbsp of the chorizo in center, and bring all ends together to form a ball. If need be add more mashed potato to help form the ball. Another way to shape the filled potato ball is to first make the flat disk on you palm, add the filling in the center, then use more mashed potato to cover, then shape the ball. Roll the potato ball in flour set aside and continue until all of the mashed potatoes have been used.
- Heat enough oil to deep fry the shaped potatoes. The oil amount will depend on how large you have shaped the potatoes. Heat the oil to 375º F or 190º C. Gently place the potatoes into the oil and fry for about 3 minutes or until the potatoes are lightly golden brown.
- Allow to cool for a few minutes before serving. Top with the salsa and serve as an appetizer, snack, light lunch or dinner.
Tell me what is your favorite way of eating potatoes?