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Crushed potato with chorizo, olives and preserved lemon

You'll need

1 kg coarse sea salt 3 (about 1kg) large sebago potatoes 1 tbsp olive oil 1 air-dried chorizo, thinly sliced (see note) 50 gm Niçoise olives 1 preserved lemon quarter, flesh removed, rind thinly sliced lengthways (see note) 80 gm butter, coarsely chopped 2 finely chopped chives ½ cup (loosely packed) flat-leaf parsley leaves 2 green onions, finely chopped


  • 01
  • Preheat oven to 200C. Scatter sea salt in the base of a roasting pan, place potatoes on top and roast until tender (1-1½ hours). Cool, peel away a little skin then, using a spoon, scoop out flesh from potato, keeping it in large pieces, and set aside. Discard skins.
  • 02
  • Heat oil in a large frying pan. Add chorizo and olives and sauté over medium heat until golden (5-7 minutes). Add potato and preserved lemon, stir to combine, then add butter and cook, stirring occasionally without breaking up potato, until potato is golden (5-10 minutes). Add herbs and green onion, toss gently to combine and season to taste with sea salt and freshly ground black pepper. Serve immediately.
Note Air-dried chorizo is available from Spanish and select delicatessens. Preserved lemons are available from David Jones Food Hall and select delicatessens.

“My husband took me to Urbane for our wedding anniversary and the food was amazing. I particularly liked the crushed potatoes with chorizo. Would you please ask chef Kym Machin for the recipe?”
Helen Johnson, Woolloongaba, Qld

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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