Saucy Spanish-style potatoes

Skill level
Keen cook
Preparation Time
10 minutes
Cooking Time
35 minutes

Great as a side dish to share or a filling main course, our spicy Spanish-style potatoes is the ideal dish for a relaxed evening.


  • 650g New/Baby potatoes
  • 150g cooking chorizo, sliced
  • 2 tsp sweet paprika
  • 2 tsp hot paprika
  • 400g tin chopped tomatoes, including juice
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 to 2 tsp sherry vinegar (use 1tsp and taste before adding more)
  • 2 tbsp olive oil
  • A pinch of sugar (if needed)
  • Sea salt and freshly ground black pepper
  • Chopped flat leaf parsley to serve


  1. 1Give the potatoes a wash, put into a pan and cover with cold water then add a good pinch of salt.
  2. 2Bring to the boil, and simmer gently for 10 - 15 minutes or until the potatoes are tender.
  3. 3Remove the pan from the heat and drain away the water using a colander.
  4. 4Fry the chorizo slices gently in a little oil till they start to crisp up, then remove from the pan and set aside.
  5. 5Halve or quarter the potatoes into bite sized pieces. Add a little more oil to the pan you used for the chorizo and gently fry the potatoes, turning occasionally till they’re golden and lightly crispy.
  6. 6Meanwhile make the sauce in a separate pan. Gently fry the onions and garlic in a little olive oil until soft. Add the tomatoes and paprika and simmer for a further 10 minutes. Add a teaspoon of sherry vinegar. Taste and add the sugar and extra vinegar if needed.
  7. 7Tip the potatoes in to the sauce and mix gently. Serve immediately with a good sprinkling of fresh parsley.