La Chinata smoked paprika and Pons sherry vinegar bring a palate full of flavour to this humble potato and chorizo recipe. Serve it as a side with your roast dinner or enjoy it alongside a summer barbeque.

Serves 6

750g (approx. 8-10 small-medium sized) all-purpose potatoes, sliced ¼ cm thick
3 Tbsp extra virgin olive oil (EVO)
Salt
1½ tsp La Chinata bittersweet or sweet smoked paprika
1 Alejandro chorizo, coarsely diced
1 small onion, thinly sliced
5 cloves garlic, thinly sliced
2 Tbsp Pons sherry vinegar
3 Tbsp Italian parsley leaves, torn 

Preheat the oven to 220°C and place racks in the upper and lower thirds of the oven.

Place the sliced potatoes in a large bowl along with 2 Tbsp EVO. Sprinkle with salt and smoked paprika and toss well to coat in seasonings. Spread the potato slices evenly, in a single layer, over two oven trays. Place trays in the oven on the positioned racks and roast the potatoes for 15 minutes.

Flip the potatoes and rotate the trays, up and down, then roast for 10-15 minutes more or until golden brown and cooked through. For slightly crisper potatoes, place them under a hot grill for 2-3 minutes.

Heat the remaining tablespoon EVO in a frying pan over medium heat. Add the chorizo, onion and garlic and sauté for 5 minutes. Add the vinegar to the hot pan and stir for 30 seconds before removing the pan from the heat.

Place the potatoes into a medium-sized bowl with the sautéed chorizo, onions and garlic. Toss well and serve warm scattered with parsley and a little extra salt to season, if necessary. 

Recipe by Julie Le Clerc

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