Saucy Spanish-style potatoes

Great as a side dish to share or a filling main course, our spicy Spanish-style potatoes is the ideal dish for a relaxed evening.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

35 minutes

SERVES

Serves 2

Ingredients

650g New/Baby potatoes
150g cooking chorizo, sliced
2 tsp sweet paprika
2 tsp hot paprika
400g tin chopped tomatoes, including juice
2 cloves garlic, finely chopped
1 onion, finely chopped
1 to 2 tsp sherry vinegar (use 1tsp and taste before adding more)
2 tbsp olive oil
A pinch of sugar (if needed)
Sea salt and freshly ground black pepper
Chopped flat leaf parsley to serve

Method

Give the potatoes a wash, put into a pan and cover with cold water then add a good pinch of salt.

Bring to the boil, and simmer gently for 10 - 15 minutes or until the potatoes are tender.

Remove the pan from the heat and drain away the water using a colander.

Fry the chorizo slices gently in a little oil till they start to crisp up, then remove from the pan and set aside

Halve or quarter the potatoes into bite sized pieces. Add a little more oil to the pan you used for the chorizo and gently fry the potatoes, turning occasionally till they’re golden and lightly crispy.

Meanwhile make the sauce in a separate pan. Gently fry the onions and garlic in a little olive oil until soft. Add the tomatoes and paprika and simmer for a further 10 minutes. Add a teaspoon of sherry vinegar. Taste and add the sugar and extra vinegar if needed.

Tip the potatoes in to the sauce and mix gently. Serve immediately with a good sprinkling of fresh parsley.

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