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Jersey Royals with crispy chorizo
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Serves: 4-6 as a side
750g Jersey Royals
1 tbsp olive oil
2 x 60g packs diced chorizo
3 cloves garlic, finely sliced
2 shallots, finely sliced
1 tbsp clear honey
2 tbsp sherry vinegar
2 tbsp nonpareille capers, drained
½ x 25g pack flat leaf parsley, chopped
1. Cut the potatoes into evenly sized pieces, around 3-4cm, and put in a large saucepan. Cover with cold, salted water and bring to the boil. Cook over a medium heat for 15 minutes, or until tender.
2. Meanwhile, put the oil in a large frying pan over a medium heat. Add the chorizo, garlic and shallots; fry for around 12-15 minutes, until softened and the chorizo is cooked through and crisp, turning down the heat if it starts browning too quickly. Remove from the heat; stir in the honey, vinegar and capers. When the potatoes are ready, drain in a colander and leave to steam-dry in the pan for a few minutes before stirring into the chorizo dressing. Toss through the parsley, season and serve. Delicious with grilled fish or chicken.
Cook's tip: vegetarian? omit the chorizo and serve alongside griddled halloumi. Or if you're vegan, replace the honey with maple syrup and enjoy with smoked tofu.
Typical values per serving:
Per serving (for 4)
This recipe was first published in May 2021.
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