Jazzy Patatas Bravas

By Jazzy Potatoes

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Hermitage Roast Potatoes

Potato salad with wild garlic

Ingredients

1tsp olive oil
300g Jazzy potatoes, sliced into strips
150g chorizo chopped into chunks
2 shallots peeled and sliced
1 clove garlic, crushed
½ red chilli, sliced
½ tsp cumin seeds
1 tin cherry tomatoes
1tsp sherry vinegar
1tsp sugar
Small bunch Parsley

Details

servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Heat the oil in a large frying pan, fry the potatoes until they start to brown, add the chorizo, shallots, garlic, cumin and chilli and fry for a further 3-4 mins so the shallots soften and the chorizo crisps at the edges.

Step 2

In another pan, add the tomatoes then swish 2 tbsp of water around the inside of the tin and add that as well. Add the vinegar and sugar then bring to a simmer and cook for 10-15mins.

Step 3

When the potatoes are tender, add to the sauce. Taste and season at the end as the chorizo may be salty and your dish will end up over seasoned. Once cooked, serve sprinkled with parsley.