Chorizo & baby potatoes baked in the oven is an easy tapas dish, and quite substantial. Serve with olives, mini meatballs, cubes of frittata, fried seafood, mussels or clams, or whatever you fancy. Fresh bay leaves are essential … but, hey, if you don’t have them improvise.
Ingredients
—700g (1½ lbs) new season baby potatoes, scrubbed Flaky sea salt Freshly ground black pepper 12 fresh bay leaves 2 heads garlic, halved 1½ Tbsp olive oil 100g (3-4 oz) softish chorizo, sliced
Method
—1 Put potatoes in a roasting tin, season with salt and pepper, add bay leaves and garlic. Drizzle with oil, making sure some gets on the garlic. Roast for about 30 minutes in an oven preheated to 200°C (400°F), stirring 2-3 times during cooking. If the garlic looks deeply golden, remove it to a side plate
2 Add chorizo and cook for 7-10 minutes more, until potatoes and chorizo are golden. Serve hot or at room temperature.
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