Roasted New Potatoes with Chorizo

Ingredients

• 10 pieces New potatoes (Small, unpeeled, washed and cut in half)
• 4 pieces Chorizo (Small chorizos, sliced into strips)
• 0.5 piece Yellow onion (Finely sliced)
• 1 piece Garlic clove (Crushed)
• 2 tablespoons Olive oil (Extra virgin)
• 2 tablespoons Water (Just a splash to prevent the bottom from sticking)
• 2 tablespoons Green onion (Chopped, for garnish)

Instructions

1. Ingredient preparation

   Wash the potatoes, cut them in half; finely slice the onion; crush the garlic clove; cut the chorizo into strips.

   Time: PT10M

2. Sauté the onion, garlic and chorizo

   Heat 2 tablespoons of olive oil in the pot over medium heat, add the sliced onion, crushed garlic and chorizo strips, sauté for 5 minutes until the onion is translucent and the chorizo is lightly browned.

   Time: PT5M

3. Add the potatoes

   Add the halved potatoes to the pot, toss with the onion and chorizo mixture, let brown for 5 to 7 minutes, stirring occasionally.

   Time: PT7M

4. Roast in the oven

   Preheat the oven to 200°C. Pour 2 tablespoons of water into the bottom of the pot, cover loosely or leave uncovered according to preference, place in the oven and cook for 40 minutes until the potatoes are golden and tender.

   Time: PT40M

   Temperature: 200°C

5. Plating

   Remove the pot from the oven, sprinkle with chopped green onion, serve immediately. Add a drizzle of olive oil if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of New potatoes: Small new potatoes, New potatoes
• Instead of Chorizo: Smoked sausage, Merguez
• Instead of Yellow onion: White onion
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Olive oil: Sunflower oil
• Instead of Water: Light broth
• Instead of Green onion: Chives

Equipment Needed

• Cast iron Dutch oven (oven‑safe)
• Chef's knife
• Cutting board
• Wooden spatula
• Oven

Critical Steps — Do Not Skip

• Sauté the onion, garlic and chorizo without burning them
• Oven cooking for 40 minutes at 200°C

Chef Tips from the Video

• Use new potatoes of the same size for even cooking
• For more color, add a pinch of sweet paprika before baking
• Lightly sprinkle fleur de sel just before serving to enhance flavors

Troubleshooting

Storage

Refrigerator: Store in an airtight container, consume within 3 days.

Freezer: Can be frozen up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the potatoes and keep them immersed in cold water until cooking to prevent oxidation
• Pre‑sauté the onion, garlic and chorizo the day before and refrigerate; add the potatoes just before baking