Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2-3 medium potatoes (e.g. Rooster potatoes) (approximately 300 g)
  • 70 g plain flour
  • 1 tsp smoked paprika
  • 2 garlic cloves, sliced
  • 2 eggs
  • 100 ml extra virgin olive oil
  • 125 g Chorizo, chopped
  • 1 Green and/or red chillies, chopped
  • Salt and black pepper (seasoning)

For the creamy sauce

  • 1 tbsp extra virgin olive oil
  • 1 onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 tbsp plain flour
  • 240 ml milk
  • ½ tsp turmeric
  • Salt and black pepper (seasoning)


  • Handful parsley; freshly chopped
EUPOTATOES28755 website 820x480 recipes 01 8
Preparation time: 40 MIN Cooking time: 10 MIN
  1. Wash and gently pat dry the potatoes, cutting them into slices 3–6 mm thick. Place the potatoes in a single layer and season with salt and pepper.
  2. Add 70 g flour to a bowl, along with ½ teaspoon smoked paprika, garlic and chillies.
  3. Crack in 2 eggs, season with a little salt and whisk it all together.
  4. Heat 100 ml of oil in a frying pan over a medium heat. While the oil is heating, coat the potatoes, first in the flour and then in the egg wash, and place them on parchment paper.
  5. After heating the oil for 5–6 minutes, add the coated slices of potato to the pan, in a single layer, cooking them in batches. After 4–5 minutes, flip the potatoes over and after another 4–5 minutes, remove them from the pan and transfer to a dish lined with paper towels. Continue to fry the potatoes until they are all cooked.
  6. Line a baking tray with the fried potatoes in a single layer and place in a warm oven.

How to make the creamy sauce:

  1. Heat 1 tablespoon of olive oil in a frying pan over a medium heat. After 2 minutes, add in 1 diced onion and the chopped chorizo and stir with the olive oil for 30 seconds.
  2. Add the 2 cloves of garlic and heat for another 30 seconds before adding 1 tablespoon of flour.
  3. Mix all the ingredients together for about 2 minutes, then add 120 ml of milk and ¼ teaspoon of turmeric, stirring continuously.
  4. Once the milk has thickened, add another 120 ml of milk, a little at a time, still stirring.
  5. Once all the milk has been added, cook for a further 3 minutes, stirring. Season with salt and black pepper then remove from the heat.

Bring everything together:

  1. Place the fried potatoes in a serving dish, pour on the creamy sauce and sprinkle with freshly chopped parsley.
  2. Ready to serve!

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