Prep
15 mins
Cooking
50 mins
Serves 4
Classic Crispy
Serves: 4
Approx 1kg new potatoes, halved
4 tbsp olive oil
120g diced chorizo
4 chargrill roasted peppers from a jar
1 cup Mayonnaise
½ tsp sweet paprika
1 tbsp lemon juice
Florette Crispy salad
Flat leaf parsley
Preheat your oven to 200C/180C fan/gas 6.
Bring a large pan of water to the boil and cook the potatoes for 20 mins. Drain and stand to allow them to steam dry.
Heat 1 tbsp of oil in a frying pan over a medium heat. Once hot, cook the chorizo for 4-5 mins, stirring occasionally until browned and the chorizo has released its oils.
Put the potatoes into a large baking tray and drizzle with 3 tbsp of olive oil and any oil from the chorizo released in cooking.
Season with salt and pepper, toss to coat and roast for 35-40 mins – tossing halfway through.
Whisk together the mayonnaise, lemon juice and paprika to make a punchy mayonnaise dip.
When cooked, arrange the potatoes and peppers on a bed of Florette Crispy salad and top with the chorizo.
A perfect side to Spanish cod or a meal on its own! Enjoy straight away with a pot of the pink mayo to whisk you away to sunnier climes.