Crispy potatoes with a deliciously tangy tomato sauce.
800g Jersey Royal Potatoes
5 tbsp Solesta Olive Oil
Salt and Black Pepper
1 small Onion, finely chopped
2 Garlic Cloves, crushed
Half a can of Sweet Harvest Chopped Tomatoes
1 tbsp Cucina Tomato Puree
2 tsp Stonemill Paprika
1 tsp Stonemill Chilli Powder
1 tsp The Pantry Caster Sugar
100g Specially Selected Spanish Chorizo, cut into strips
1 tbsp freshly chopped Parsley
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Pre-heat oven to 200oC/180oC Fan/Gas Mark 6.
Scrub the potatoes then cut into bite-sized pieces, spread over a roasting tin and toss in 2 tbsp oil.
Season, then roast for around 40 minutes until crisp and golden.
Meanwhile, prepare the sauce by heating the remaining oil and frying the onion until softened.
Add the garlic, tomatoes, tomato puree, paprika, chilli, sugar and seasoning.
Simmer for 10 minutes, stir in the chorizo and cook for a couple more minutes.
When the potatoes are cooked tip them into a serving dish, spoon over the sauce and sprinkle with chopped parsley.