Chorizo and Potatoes

Build the Meal Around Chorizo and Potatoes

• Fried egg
• Green salad
• Aioli
• Roasted peppers

Making Chorizo and Potatoes, Step by Step

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1. Heat the oven to 220°C / 430°F. Boil the potatoes for 8 minutes, drain and shake in the pan to roughen the edges.

   Mark done Start 8 min timer

2. Toss the potatoes with the oil, paprika, garlic, thyme and salt on a large tray and roast for 10 minutes.

   Mark done Start 10 min timer

3. Add the chorizo, turn everything and roast for 15 minutes more until golden.

   Mark done Start 15 min timer

4. Scatter with the parsley and serve with the lemon.

   Mark done

A Few Notes

Rough up the parboiled potatoes.

Add the chorizo partway through.

If your oven runs hot, check at 20 minutes.

Use a large tray so nothing steams.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Keeps in the fridge for 3 days. Reheat in a hot oven to crisp the potatoes.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.