What isn’t there to love about freshly dug new spuds fried until crispy with red onions and sliced chorizo? This is for a large quantity which I cook in a paella pan for our annual Christmas brunch. This originally came from a Cuisine Magazine but I wouldn’t know which one anymore, or even how close to the original recipe it still is. I have been making it for so long that when I started there was only one brand of chorizo you could buy in New Zealand, made by Verkerks. Despite the many more authentic chorizos on the market now I still use the little Verkerks ones because this dish just wouldn’t taste the same without them.
ingredients
- 1/2 a bucket new potatoes
- 6 chorizo sausages, sliced into bite sized pieces
- 3 large red onions
- fresh tomatoes and parsley to garnish
- 2 tbsp smoked paprika
- squeeze of lemon
- 4 tbsp extra virgin olive oil
method
- First plant your potatoes in October
- Dig them up the night before, clean and boil them so they are firm in the morning. store overnight in the fridge.
- Place the olive oil in a large wok or paella pan and saute the red onion, chorizo and smoked paprika very slowly so the oil becomes fragrant with the sausage, onion and smoky paprika.
- Stir though the potatoes which you have previously cut into bite sized pieces. Stir thoroughly to coat in the flavourful oil.
- Fry until the potatoes are heated through and turning crispy.
- Garnish with chopped tomatoes and parsley. Heat a bit more so the tomatoes cook slightly and release their juices.
- Squeeze a lemon over and serve
food ripe from my garden 