Chorizo, pepper and tomato potatoes with cod
I created a pepper, chorizo and cherry tomato spaghetti recipe and loved the combination of flavours so much, that I wanted to try to use them again in another dish.
In this recipe, I've combined the pasta sauce ingredients with charlotte potatoes and fresh rosemary to create a tapas-style dish.
Although it works really well served alongside other tapas, it's also delicious topped with some succulent pan-fried cod.
Serves 3-4
For the potatoes:
1-2 tablespoons of olive oil
400-500g Charlotte potatoes
1 large red pepper
3 sprigs of rosemary
Sea salt
200g cherry tomatoes
130g cooking chorizo
Flat leaf parsley
- Pre-heat the oven to 200°C (roasting setting if available)
- Cut the pepper into approx 2cm dice.
- Cut the potatoes into approx 3cm chunks.
- Drizzle olive oil in the bottom of a roasting dish and throw in the potatoes and peppers. Mix well.
- Remove the rosemary from the stalks and place in a pestle and mortar with some sea salt and a drizzle of olive oil. Crush.
- Add the rosemary mix to the peppers and potatoes and stir well.
- Place in the hot oven and roast for 20 minutes.
- Whilst the vegetables are roasting, cut the chorizo into approx 2cm chunks.
- After 20 minutes, remove the tray from the oven and scatter over the chorizo, tomatoes and another drizzle of olive oil. Mix well to combine all of the ingredients and then return to the oven.
- After 10 minutes, remove the potatoes from the oven and shake the roasting tray.
- Increase the heat to 210°C and return the roasting tray to the oven for a further 5-10 minutes.
- To serve, finely chop the parsley and scatter over the finished dish.
