Potatoes and chorizo
Super simple, but it tasty, super savoury. Multiple options. Doing the potatoes under the grill makes it easier to get a good even crispy finish compared to in the pan and without using tonnes of oil.
You will need
- A bag of new potatoes, cut into quarters
- Half a chorizo, cut into rounds on the slant, and then halved
- A big onion, cut into chunky pieces
- (optional) handful of snipped chives (and their flowers if you like)
- (optional) a handful of sauerkraut
- (optional) an egg, fried
- (optional) horseradish sauce
Do
- Stick the chorizo and onion in a frying pan big enough to hold all the ingredients in a single layer, on a low heat. You’re aiming to get the oil to render out and the onions to soften
- Boil the potatoes for a couple of minutes (par boil) and drain well. Leave in a collender to steam, dry and cool
- Stick the grill on full tilt so it’s scortching once the chozio and onions are done
- Once the chorizo has produced plenty of oil and the onions have softened get them out of the oil, leaving as much oil as possible
- Dump the potatoes in, toss so they’re covered in oil and bang it under the grill.
- Toss the potatoes every so often so everything gets crisped evenly (10 minutes or so)
- Add the choorizo and onion back to the pan and under the grill to warm though
- If you want the egg, now is the time to fry it.
- Pile out on to a plate, top with egg, kraut and horseradish and chives
Result
Super savoury, crispy, salty, sour (kraut), spicy bite from the horseradish. Best with a cold beer
