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, what's not to like?!


Potatoes and Chorizo








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 with lemon and chorizo

I served mine 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.





Yield: 2

Crispy Potatoes with Chorizo and Lemon

Tray baked Crispy Potatoes Roasted with Chorizo, Garlic and Lemon - the flavours together are amazing!
**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.

ingredients:

a few glugs of olive oil
a chorizo ring (use as much as you fancy) sliced
3 good sized potatoes (Maris Piper or King Edward variety is what you're after)
sea salt and pepper - to season
1/2 of a lemon - sliced thinly and then each slice sliced in half
2 cloves of garlic - peeled and flattened by bashing with the back of a knife (garlic optional)
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

instructions

Pre-heat your oven to 200C/400F of Gas 6 

Peel and cut your potatoes into good bite sized pieces - not too small (about 3cm by 2cm dice)

Heat up your frying pan and add 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.

Put the diced potato into a baking 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 the garlic if you fancy it.

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.

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

After the 30 minutes, remove the foil now 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.

Serve straight away sprinkled with a bit more parsley.
Created using The Recipes Generator

7 comments

  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!

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

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

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

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

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

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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