Patatas Bravas with Shal­lots, New Pota­toes and Chorizo

SERVES: 4 PREP TIME: 15 MINS COOK­ING TIME: 30 MINS

No. 1 Magazine - - RECIPE -

IN­GRE­DI­ENTS:

• 20 shal­lots, peeled • 750g new pota­toes, washed and halved • 100g chorizo, cut into chunky pieces • 1 tbsp olive oil • 1 clove gar­lic, crushed • 1-2 tsps smoked pa­prika • 1 tbsp pars­ley, finely chopped. • 1 x 350g tub ready-made tomato and chilli sauce • Greek yo­ghurt, to serve

METHOD:

Pre heat oven 200c / 180c fan / Gas 6. Place the shal­lots, new pota­toes and chorizo onto a roast­ing tray or in an oven­proof dish, sprin­kle over the olive oil, gar­lic and smoked pa­prika, toss un­til lightly coated. Cook for ap­prox 30 min­utes turn­ing at reg­u­lar in­ter­vals, the shal­lots and pota­toes should be cooked and lightly golden. Sprin­kle with the pars­ley. Heat the tomato and chilli sauce. Serve, the yo­ghurt and sauce in bowls along­side the roasted shal­lots, pota­toes and chorizo so you can dip in to them. Credit: www.uk­shal­lot.com

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