These potatoes offer a taste of Spain with chorizo sausage, diced pimento, garlic and Spanish extra virgin olive oil.
11⁄4 cups Spanish extra virgin olive oil
40 garlic cloves
20 small onions, peeled, finely chopped
9 lb. chorizo sausages, cut into 1⁄2-in. slices
10 lb. Idaho potatoes, peeled, cut into 1-in. cubes
1⁄3 cup large diced pimento
1⁄2 cup + 2 tbsp. salt
1. Warm olive oil over low heat in large pot fitted with lid. Add garlic and cook until lightly browned.
2. Add onions and cook, stirring occasionally, until tender and
caramelized. Add chorizo and brown.
3. Place potatoes in pan and stir to coat with oil. Add pimento and salt; cover with water and bring to a boil.
4. Simmer over very low heat until potatoes are cooked through, about 12 minutes. Finished product should be thick stew.
Recipe by Harvard University Dining Services, Cambridge, Mass.