Life & Style Weekend - - EATING OUT GUIDE -


4 large pota­toes, peeled and cut into roughly 2.5cm cubes

2 tbsp olive oil

1 can Ital­ian chopped toma­toes

1 chorizo sausage, diced finely

4 cloves gar­lic, peeled and chopped finely 1 tsp Her­bies Spices smoked pa­prika

Grated parme­san cheese

Salt and pep­per to sea­son

Chopped pars­ley to serve


Pre­heat oven to 200C.

In a bowl, mix the pota­toes with the oil and the salt and pep­per.

Line a small bak­ing tray with bak­ing paper and lay pota­toes out. Cook in the oven for about 10-15 min­utes or un­til cooked and golden brown.

To make the sauce, saute the chorizo un­til crispy.

Add the gar­lic and cook un­til golden.

Then add the pa­prika and chopped toma­toes. Add wa­ter if you feel it needs some.

Place pota­toes in a serv­ing dish, pour sauce over the top, add the cheese and gar­nish with chopped pars­ley.

Vicki stocks Her­bies spices’ good-qual­ity Smoked and Sweet Pa­prikas. Red Hot Chilli Pep­per is at 65 Bul­cock St, Caloundra. Tel: 5491 8870

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