Spanish Potatoes
Hey folks! We've got a mouth-watering recipe for you that's quick, easy, and versatile. And the best part? It can be made vegan-friendly! just read the notes at the end of the recipe. We made this dish at Christmas for a party but it's so simple and budget-friendly that we just can't stop making it. We whipped it up again today and paired it with a salad boasting 13 different veggies (yep, you read that right - 13!). But we'll save the story on that for another day. Trust us when we say this dish goes well with just about anything - from a vegetarian or vegan frozen product to some grilled halloumi or a stuffed pepper.
And the best part? After a long day at work, you can simply toss it in the oven, give it a quick shake halfway through, and voila! Not only have you got a delicious meal ready you will also have a little time to whip out the vacuum out and puff those cushions up.
You could make an aioli but for us, we just wanted a quick easy recipe and there are some great ready-made ones out there. The creamy garlic sauce just pairs perfectly with the smokiness and kick of the potatoes.
This recipe makes plenty for 4 people so just half the recipe to make less.
Ingredients
1kg small new potatoes
2tbs olive oil
3 tsp smoked paprika
1/2 tsp chilli powder
seasoning
1/2 jar of sun dried tomatoes
50g ( 1/2 a pack) Vegan Chorizo This is the one we used .
1 tub of Aioli this is suitable for Vegetarians not vegans) see notes below.
1/2 bunch of fresh parsley.
Method
Pre heat oven to 200*
Mix the olive oil with the paprika, chilli powder and seasoning.
Add to the potatoes and coat.
Roast for 30/35 minutes , shaking half way through.
Chop the chorizo and sun-dried tomatoes into bite sized pieces.
Add these to the potatoes (and any oil from the sun dried tomatoes) at the last 5 minutes.
Chop the parsley and add to the aioli.
Serve the potatoes with the aioli drizzled on the top.
NOTES
To make this vegan use a vegan Chorizo or Salami.
For the aioli try Holy moly Aioli or Leon Vegan Aioli