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Preheat oven 200°C, gas mark 6. Rub the skin of the potatoes in the garlic oil and a little sea salt. Place on a baking tray and pop in the oven to cook for 30 minutes until soft and giving way.
Fry the chorizo until crisp in a large frying pan with a teaspoon of olive oil. Remove from the pan and keep warm.
Stir the chipotle paste into the crème fraîche. Take the potatoes out of the oven, place onto a plate and cut a slit down the middle. Add a dollop of the chipotle cream, pile with crispy chorizo and scatter with the jalapeno. Top with the coriander leaves and serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,070kJ/ 496kcals |
|---|---|
Fat | 31.4g |
Saturated Fat | 14.8g |
Carbohydrates | 40.4g |
Sugars | 11.9g |
Fibre | 4.5g |
Protein | 13g |
Salt | 1.4g |
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