Chorizo Potatoes

Inspired by patatas bravas, a tapas classic, and best enjoyed with a cold beer. Serves 4

• 4 medium potatoes

• salt and pepper

• ½ cup vegetable oil

• 1T paprika (optional)

• 1 coil (225g) chorizo sausage

• 2T olive oil

Boil the potatoes in salted water until they’re soft but not too tender. Remove from the heat, drain and leave to cool.

Cut each potato into around 8 wedges (depending on size). Heat the vegetable oil in a pot to medium-high heat, add the potato wedges and fry until crisp and golden (about 10–15 minutes). Don’t stir unless they stick to the bottom of the pot.

Remove from the heat and place on a serving platter. Season with salt and pepper and paprika, if you like.

Grill the whole chorizo for 3 minutes per side to crisp it up on the outside. Slice and add to the potatoes on the platter. Drizzle with olive oil.