Chorizo Smashed Potato Salad
Recipe
Super easy chorizo and smashed potato goodness!
Serves: 4 | Prep time: 20 mins | Cooking time: 50 mins
Spanish | Main | Cardiff Mum
Ingredients
- 120g Chorizo Slices
- 125g Cherry Tomatoes
- 1 Onion, Sliced
- Half A Bag Of Rocket Salad
- 50g Parmesan
- 6 Cloves Garlic
- 500g Salad Potatoes
- 1 Teaspoon Dried Oregano
- 200ml Mayonnaise
- 2 Tablespoons Lemon Juice
- Olive Oil
- Salt
- Pepper
Method
- Preheat oven to 200 degrees. Cut any large potatoes in half and add them to a large pan of boiling, salted water and cook for 20 minutes.
- Drain the potatoes then using the bottle of a small glass, press the potatoes down to ‘smash’ them. Drizzle them with plenty of oil and season with oregano, salt and pepper. Place them in the oven for 30 mins.
- Add the chorizo slices to a frying pan with the garlic cloves and fry over a medium heat for 10 minutes. Meanwhile, peel the onion and roughly chop it. Add it to a large chopping board with the tomatoes. Add the chorizo and garlic cloves to the board with 40g parmesan. Using a sharp knife, roughly chop everything up then add it to a large mixing bowl with the mayonnaise and lemon juice
- Remove the smashed potatoes and add them into the bowl and mix everything together. Serve with grated parmesan.