These Spanish Patatas a la Riojana with Beyond Sausage are seriously out-of-this world good! Folk´s, this is the real deal, perfectly cooked spicy Spanish potatoes that melt in your mouth mixed in with beyond sausages. This recipe is easy to make, uses simple ingredients and it´s all done in about 45 minutes.
These Patatas a la Riojana are kinda like a stew, but with a lot less broth. This dish hails from the wine region of La Rioja in northern Spain and is typically made with Spanish chorizo. I used beyond sausages, just to mix things up and make it a lot healthier. Vegan + Gluten Free.
To make this dish, I used yukon gold potatoes, just because I love their texture. But again, you can use any type of potatoes that you like. What gives this dish that spicy kick is the hot smoked Spanish paprika. No substitutions here, this is what adds that rich Spanish flavor.
TIPS & TRICKS to make this recipe: Try to cut the potatoes into large chunks that are about 1 inch thick, and make sure they´re all similar in size. I added enough water to the sauce pan to just cover the potatoes, but you can add in a bit more, but you don´t want to much water here. This is kinda like a stew, but with a bit less broth. If you can´t find beyond sausage in your area, you can use any type of sausage that you like.
Watch the Video Below on How to Make Spanish Patatas a la Riojana with Beyond Sausage
Spanish Patatas a la Riojana with Beyond Sausage
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 1/2 onion
- 5 jarred roasted red bell peppers
- 1 beyond sausage
- 2 medium sized yukon gold potatoes
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Cut each potato in half and then into 4 quarters, then cut 4 chunks of potatoes from each quarter, thinly slice 4 cloves of garlic, finely dice 1/2 of an onion, cut 5 jarred roasted red bell peppers into 1/2 inch pieces and cut 1 beyond sausage into 1/4 inch thick pieces
Heat a large sauce pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 1 minute add in the beyond sausages and mix with the olive oil, after 4 minutes remove the sausages from the pan and set aside
Using the same pan with the same heat add in the sliced garlics and the diced onions, mix with the olive oil, after 3 minutes add in the roasted peppers, 1/2 tsp sweet smoked paprika, 1/2 tsp hot smoked paprika, season with sea salt & freshly cracked black pepper and add the beyond sausages back into the pan, mix together until well combined
Once well mixed add the chunks of potatoes and gently mix so all the ingredients are coating the potatoes, then pour in some cold water, to about the rim of the potatoes and season generously with sea salt, give it a gentle mix, rise the heat to a medium-high and place a lid over the sauce pan
After simmering for 15 minutes, lower the fire to a low-medium heat and simmer for another 6 to 8 minutes, then remove the lid, there should be very little broth left, pierce one of the potatoes with a fork, if it easily goes in with a little resistance, they are ready to go, if they need more time just add in a little more water, cover the pan and cook for 5 more minutes
Transfer the potatoes into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
Get the Extra Virgin Spanish Olive Oil that I used to make these Patatas a la Riojana.
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