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Smoky chorizo and tomato potatoes with parsley aioli


Serves: 8-10 as part of a spread
timePrep time: 15 mins
timeTotal time:
Smoky chorizo and tomato potatoes with parsley aioli
Recipe photograph by Martin Poole

Smoky chorizo and tomato potatoes with parsley aioli

Serve these tasty spuds as part of your party spread

Serves: 8-10 as part of a spread
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
400Kcal
Fat
32gr
Saturates
6gr
Carbs
17gr
Sugars
4gr
Fibre
3gr
Protein
10gr
Salt
1.8gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1 x 750g pack mini new potatoes
  • 1 tbsp rapeseed or olive oil
  • 2 tsp smoked paprika
  • 1 x 250g pack Spanish mini cooking chorizo
  • 1 x 140g pack sweet sunsoaked tomatoes, drained
  • 1⁄2 x 30g pack flat-leaf parsley, leaves finely chopped
  • 1 x 200g tub aioli

Step by step

Get ahead
Prep up to a few hours ahead. Cover and chill both the potato mix and the aioli. Reheat the potato mix in the oven as above for 10-15 minutes until piping hot.
  1. Halve any larger potatoes, boil for 10 minutes then drain well. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Add the oil to a large roasting tin and heat in the oven for 5 minutes.
  2. Add the potatoes to the hot oil, sprinkle with smoked paprika and seasoning, tossing to coat. Roast for 20 minutes.
  3. Quarter each chorizo, add to the tin and cook for 10 minutes. Drain off excess fat then stir in the sunsoaked tomatoes and cook for a final 5 minutes or until the potatoes are crisp and golden.
  4. Stir most of the parsley into the aioli and spoon into a small bowl.
  5. Tip the roasted potato mix into a warm serving dish, scatter with the remaining parsley and serve with the herby aioli to dip, providing cocktail sticks for skewering.

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