Chorizo potatoes

Chorizo potatoes

By
From
Cantina
Serves
4
Photographer
Chris Middleton

I love the way Mexicans serve their chorizo loosely minced (ground). It makes a great addition to a pan of roasting potatoes or vegetables like mushrooms or green beans. I have recreated it here by using pork mince and adding that strong chorizo flavour with spices and caramelised onions. Pork or lamb mince would also work well in this recipe.

Ingredients

Quantity Ingredient
500g potatoes, such as russet, kipfler, desiree or blue chipper
2 rosemary sprigs, plus extra to garnish
sea salt
oil, for shallow-frying
2 garlic cloves, thinly sliced
50g unsalted butter, melted
2 tablespoons finely chopped oregano leaves

Chorizo-flavoured minced (ground) pork

Quantity Ingredient
2 tablespoons olive oil
4 garlic cloves, finely chopped
200g coarsely minced pork
1 tablespoon smoked paprika
2 teaspoons ground cumin
1/4 teaspoon chilli powder
sea salt, to taste

Method

  1. Preheat the oven to 200°C.
  2. Peel and cut the potatoes into bite-sized pieces. Place the potatoes and rosemary in a large saucepan and cover with cold water. Season with salt. Bring to the boil and, once boiling, cook for a further 5–7 minutes, until tender. If they crack don’t be concerned – it helps the crunchy frying process. Drain and scatter the potatoes onto a clean tea towel (dish towel) and set aside to dry out.
  3. Pour enough oil for shallow-frying in a medium frying pan and heat over medium–high heat. Fry the potatoes, stirring occasionally, for 3–4 minutes, until they begin to colour all over.
  4. Using a slotted spoon, transfer the potatoes to a baking tray, allowing the excess oil to drain as you go. Add the garlic and butter to the tray and toss to coat. Place in the oven and roast for 10 minutes, or until crisp and golden.
  5. Meanwhile to prepare the chorizo-flavoured mince, heat the oil in a medium frying pan over low heat. Cook the garlic until softened. Increase the heat to medium, add the mince and spices and cook, stirring frequently, for 5 minutes or until browned. Season with salt.
  6. Add the cooked chorizo mince to the roasted potatoes and garlic and toss to combine. Sprinkle with oregano and rosemary and transfer to a serving plate.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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