Summary

Ingredients

• 800 g potato (s), small, waxy, quartered
• 2 cloves garlic, diced
• 4 medium onion (s), diced
• 4 tablespoon olive oil
• 400 g sausae (chorizo, alternatively Debrecziner), sliced
• 500 ml meat stock, instant
• White pepper from the mill
• salt
• 1 bunch parsley, smooth, chopped

Print Recipe Pin Recipe

Instructions

1. Fry the garlic and onion cubes in hot oil and fry the chorizo slices briefly. Then add the potatoes and pour in enough stock to just cover them. Cover and cook for 25 minutes over the heat that is not too high. The potatoes should be soft but not crumble. Lavishly season with pepper and sparingly with salt.
2. Sprinkle the potato pot with the parsley.