For a vegetarian or vegan dish, omit the chorizo and lemon. Sprinkle over a little smoked paprika in the last 5 minutes’ cooking.
700g (1½ lb) mid-season or floury potatoes, peeled and cut into chunks 1 large onion, peeled and cut into 6 wedges 2 heads of garlic Flaky sea salt Freshly ground black pepper 2 Tbsp extra virgin olive oil Few sprigs dried oregano, or 1 tsp dried oregano 1 chorizo sausage (100g/about 3 oz), sliced Finely sliced peel 1 lemon
1 Preheat oven to 200°C (400°F). Pile potatoes and onion into a shallow roasting tin. Slice off a little from the top of each head of garlic to expose the tops of the cloves and add to pan (discard top part of garlic). Season everything with pepper and 1 teaspoon flaky sea salt, then drizzle with oil. Add sprigs of oregano, or if using dried oregano crumble it over the top.
2 Bake for 40 minutes, turning once, then add chorizo and lemon zest. Cook for a further 10-15 minutes, turning once, until potatoes are nicely golden and chorizo is crisp. Serve hot.