Directions
- Roast halved baby potatoes in olive oil and sea salt at 200°C until crisp and golden.
- Pan-sear sliced Hartlief Chorizo until the oils release and edges caramelise.
- Simmer tomato passata with garlic, smoked paprika and chili flakes to create a bold brava sauce.
- Spoon potatoes onto a serving dish, top with chorizo and drizzle generously with brava sauce.
- Finish with fresh parsley and a final crack of sea salt.
Rustic heat. Deep smokey flavour. Crafted for sharing.
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Ingredients
- 500g potatoes, cut into cubes
- 200g quality Hartlief chorizo, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 cup crushed tomatoes
- ½ tsp chilli flakes
- Olive oil
- Salt & black pepper
- Fresh parsley (to finish)
