- Hot & Bold
- Sides
- Prep 15 min
- Cook 45 min
- Serves 4
The chorizo releases its smoky oil into the tray and the potatoes roast in it. Serve with a fried egg on top for a quick supper.
Ingredients
- 800 g baby potatoes, halved
- 150 g cooking chorizo, sliced
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 4 garlic cloves, lightly crushed
- 1 red onion, cut in wedges
- Salt and black pepper
- A handful of chopped parsley
Method
- Heat the oven to 210°C. Boil the potatoes for 8 minutes, drain and let them steam dry.
- Toss the potatoes with the oil, paprika, salt and pepper on a large baking tray. Add the onion wedges and garlic.
- Roast for 25 minutes, turning once.
- Add the chorizo to the tray and roast for 15 to 20 minutes more, until the potatoes are crisp and the chorizo has released its red oil.
- Scatter with parsley and serve from the tray.
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