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 Luke Willcox - New Product Development team.
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
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.
You might also like...
Join our mailing list
For all our latest recipes straight to your inbox, plus giveaways, latest news and more!
Find out more, or contact us on firstname.lastname@example.org