Crispy Potatoes with Chorizo, Lemon and Garlic

Tray baked Crispy Potatoes Roasted with Chorizo, Garlic and Lemon - the flavours together are amazing.  This is truly something wonderful; I mean really, whats not to like?!

Potatoes and Chorizo

Lemons are such a useful thing to have in the fridge and can be used for many things, check out this article by HealthyLeo on unexpected uses of lemons.

Print Recipe

To Serve 2 you will need:
a few glugs of olive oil
a chorizo ring (use as much as you fancy) sliced
3 good sized potatoes (Maris Piper or Kind Edward variety is what your after) 
 sea salt and pepper - to season
1/2 of a lemon - sliced and then each slice sliced in half
**(optional) 2 cloves of garlic - peeled and flattened by bashing with the back of a knife
a very small handful of parsley - leaves only and chopped
a non-stick frying pan, a suitably sized non-stick baking dish - not too deep
and some kitchen foil

How to do it:
Pre-heat your oven to 200C/400F of Gas 6

Peel and cut your potatoes into good bite sized pieces - not too small (3cm by 2cm dice)
Heat up your frying pan with a tiny amount of olive oil.  Throw in the sliced chorizo and fry gently until the pan is covered in lovely orange coloured oil.  Turn off the heat and set aside.

Add the diced potato to the dish and season with sea salt and black pepper.  Drizzle over a good couple of glugs of olive oil and mix with your hands so the salt coats the potato nicely.  Now add the sliced lemon and garlic if using.

Tip in the chorizo and a little of the orange oil.  Sprinkle over a small amount of the parsley - keep some aside for serving later.

Potatoes and Chorizo ready for the oven

Cover the tray with a sheet of kitchen foil and pop it into the oven for about 30 minutes - give it a stir half way through.

After the 30 minutes, remove the foil and give it another stir - carefully, so you don't break up the potatoes.
Put it back into the oven (without the foil) for another 20 minutes or so - or until the potatoes are nice and crispy.  Sprinkled with the rest of the parsley and serve straight away.

I served this with pan fried chicken:  Chicken breast fillets sliced into 1 inch strips and gently pan-fried in the left over orange oil from frying the chorizo with a good pinch of paprika, and black pepper.


  1. I'm in tottie heaven!! This looks quite similar to a Nigella recipe for a chicken, chorizo & potato bake, which I've had my eye on since Xmas! I bet all the chorizo oil flavours the potatoes wonderfully!

  2. Jan, I too have been playing with crispy spuds and there are addictive! Yours DO look delish.

  3. I am so THERE Jan!! We love potatoes and these look wonderful!

  4. Am drooling here Jan! The potatoes look so gorgeous and crispy edged mmm! Bet it smelt wonderful when cooking too!

  5. looks lovely and nice and simple too. I love the golden yellow colour that the spuds have turned.

  6. I could easily live on potatoes Jan!!!!!


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