Spanish spiced chorizo sautéed potatoes March 16 2014


Spanish spiced chorizo sautéed potatoes



Serves 4



750gr small potatoes

Lupi EVO Olive oil

3 x cloves garlic – sliced

1 x small onion – finely chopped

3 Tspn Black Market Spices Spanish mix

1 large chorizo sausages – sliced (or 2 small)

4 x Tbsn chopped flat leaf parsley





Blanch the whole potatoes until “just cooked” remove and cool well. When cool cut into a dice. To a large hot sautee pan add a good dredge of olive oil, add the garlic, onion and Black Market Spices Spanish Spice mix and combine well. Sautee. Add the potato with the sliced chorizo. Toss, stir regularly to colour evenly and to allow the oils in the chorizo to colour and season the potatoes. Season with sea salt and black pepper. Toss through the chopped parsley.


Great with a rocket salad and poached eggs