Name: Roast potato, chorizo and olives
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1 kg floury potatoes, such as bintje, scrubbed and cut into wedges; 80 ml (1/3 cup) extra-virgin olive oil; 1 head of garlic, cloves separated; 2 chorizo, thickly sliced; 100 gm green Spanish olives, pitted and coarsely chopped; 30 ml fino sherry; 1 tbsp red wine vinegar; To serve: oregano

Roast potato, chorizo and olives

Australian Gourmet Traveller Spanish recipe for roast potato, chorizo and olives.

Serves 6

Prep

15M

Cook

50M

Total

1H 5M

This simple side makes a great accompaniment to a roast chook or a piece of crisp-skinned pan-roasted snapper. Add a green salad and dinner’s done.

Ingredients

1 kg floury potatoes, such as bintje, scrubbed and cut into wedges

80 ml (1/3 cup) extra-virgin olive oil

1 head of garlic, cloves separated

2 chorizo, thickly sliced

100 gm green Spanish olives, pitted and coarsely chopped

30 ml fino sherry

1 tbsp red wine vinegar

To serve: oregano

Method

Main

1.Preheat oven to 200C. Place potato in a large saucepan of salted water, bring to the boil and cook until par-cooked (6-8 minutes), drain and set aside.

2.Heat oil in a roasting tray large enough to hold potato in a single layer in oven (4-5 minutes). Add potato and garlic, season to taste, stir to coat in oil and roast, stirring occasionally, until starting to turn golden (15-20 minutes). Add chorizo, roast until crisp (10-15 minutes). Stir in olives, sherry and vinegar, scatter with oregano and serve hot.

Styling by Emma Knowles