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Chorizo and Crispy Potatoes

Chorizo and Crispy Potatoes

with parsley aioli

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Golden roasted potatoes form the base of this wonderful jumble of a dish. Also making an appearance are smoky chorizo, juicy cherry tomatoes and zippy scallions for added crunch.

Tags:Chef's Choice
Allergens:Milk•Sulphites•Egg•Mustard
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

100 g

Chorizo

(ContainsMilk)

1 piece

Bell Pepper

1 piece

Garlic

5 g

Parsley

3 piece

Potatoes

1 piece

Onion

1 piece

Scallion

1 sachet

Balsamic Vinegar

(ContainsSulphites)

125 g

Cherry Tomatoes

1 sachet

Aioli

(ContainsEgg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Sugar

to taste

Pepper

to taste

Oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)631 kcal
Energy (kJ)2640 kJ
Fat29.56 g
of which saturates6.05 g
Carbohydrate70.29 g
of which sugars13.47 g
Dietary Fiber0 g
Protein19.77 g
Cholesterol0 mg
Salt1.92 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

2
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Halve, peel and thinly slice the onion.
  • Finely chop parsley.
  • Thinly slice scallions.
  • Halve the tomatoes.
  • Peel and grate the garlic (or use a garlic press).
3
  • Place a large pan over medium heat with a drizzle of oil.
  • Add the onions. Cook, stirring often, until slightly softened, 2-3 mins.
  • Add balsamic vinegar and 1 tsp sugar (double for 4p). Season with salt. Cook, stirring occasionally, until dark golden brown, 7-8 mins.
  • Remove pan from heat. Transfer the onions to another small bowl and set aside. Carefully wipe pan clean.
4
  • Return the pan to a medium-high heat with another drizzle of oil.
  • When hot, add the pepper. Cook, stirring occasionally, until softened, 3-4 mins.
  • Add the chorizo and half the garlic. Cook the chorizo for 3-4 mins, until browned.
  • Season with salt and pepper.
5
  • Meanwhile, to a small bowl add the aioli, half the parsley and the remaining garlic.
  • Stir together to combine.
6
  • Add roast potatoes, tomatoes, half the scallions and remaining parsley to the pan with chorizo. Stir together.
  • Divide hash between bowls and top with caramelised onions.
  • Dollop with parsley aioli and sprinkle remaining scallions over the top.