This is such a simple dish and great as either ‘pica pica’ or as a side, the wonderful rich spicy smoked flavour of the chorizo with well done roasties and a kick of pepper from the watercress is sublime.
Chorizo with Potatoes & Watercress
500g to 1kg of potatoes
200g of chorizo sausage
large handful of Watercress
course sea salt
Pre-heat your oven to 200C.
Parboil your potatoes (7 – 9mins), I like to use halved mini red or salad potatoes, like Charlottes, although The British Potato Council (yes really) suggests Desiree, King Edwards or Maris Piper are best for roasting, up to you. Place to one side to cool.
Chop the chorizo into bite size chunks. Heat a small amount of olive oil in an ovenproof pan or tray, add the chorizo and fry until it begins to release red oil; remove the chorizo pieces and put to one side. Toss the cooled potatoes in the chorizo oil, season with coarse sea salt, and roast for approximately 20-30 minutes. Finally add the chorizo chunks back in with the roasties for the last 5-10 minutes of cooking.
Serve on, or under, a bed of watercress - Lorna