Tapas-style patatas with chorizo

Chorizo and chunky patatas - those ubiquitous tapas favourites are combined here in a deliciously spicy sauce. Perfect with some juicy olives and a creamy dip.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

5 minutes

COOKING TIME

30 minutes

SERVES

Serves 6

Ingredients

750g New / Baby potatoes
4 tbsp olive oil
1 tbsp tomato puree
2 cloves garlic (crushed)
1 tsp paprika
1/2 tsp cayenne pepper
125g chorizo (sliced)
Sea salt & black pepper to season

Method

Preheat the oven to 180°C / Fan 160°C / Gas 4.

Wash the potatoes and cut them into 2cm chunks. Steam the potatoes for 6 - 7 minutes to par-cook then drain and spread out to dry on a double thickness of kitchen roll. Dab to remove any excess moisture.

Combine the other ingredients in a large bowl. Add the potatoes and toss gently to coat.

Spread the coated potato chunks out in a roasting tin and add the chorizo. Roast for 15 - 20 minutes, stirring occasionally.

Serve warm with a creamy garlic dip.

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