Dish: Le Creuset
I started making these potatoes as a sort of fluke a long time ago, but now I make them all the time because they’re my absolute favourite. I basically had some miniature new potatoes in the fridge that were on their last legs and a pack of chorizo crumb that I wasn’t sure what to do with. This is now my favourite way to make potatoes. It’s easy, low-maintenance and so good.
Traditional roast potatoes are always made with some kind fat to make them crispy, which is kind of what inspired this idea. Chorizo renders an oily fat, but at the same time adds another texture, colour and flavour to the mix. The key to this recipe is to leave your potatoes in the oven until they start to get a bit wrinkly like a raisin because this is when they’re becoming softer and sweeter. Trust me, it’s worth the wait and the flavour contrast between the sharp, spicy chorizo and the sweet, crispy potatoes is so delicious!
In terms of cooking time, this is really going to depend on the size of potatoes you use. Occasionally when the new potatoes I buy are on the larger side, I will halve or quarter them to cut cooking time, but this is up to you. It’s the kind of recipe you get used to and eventually you won’t even have to think about it. It’s also worth noting that multiplying this recipe is super easy, but the below quantities will feed 3-4 people as a side dish.
Ingredients
- 500 miniature new potatoes (or larger new potatoes halved or quartered)
- 60g chorizo crumb (or any cooking chorizo chopped very finely)
- Garlic oil to drizzle (regular olive oil works too)
- Salt & pepper to taste
Method
- Preheat the oven to 180°C/ 160° Fan / 350°F.
- Put the potatoes & chorizo crumb into a baking dish or roasting tin.
- Drizzle the oil all over the potatoes and chorizo crumb. Stir to coat everything.
- Season with salt & pepper and roast, stirring or tossing at least once or twice, for 45 minutes or until golden brown and starting to shrivel. Serve hot.
