Sauté Kerr's Pink Potatoes with Crispy Chorizo, Tomatoes and Herbs

The Chorizo can be replaced with crispy bacon or Parma ham as an alternative.

Serves: 4 No. of Vegetable Portions Per Serving: 1
Preparation Time: 10 Minutes Cooking Time: 20 Minutes

Ingredients
6 medium sized potatoes, Kerr’s Pink
150 g/6 oz finely sliced chorizo
25 g/1 oz low fat butter spread
3 tablespoons of olive oil
1 clove garlic, crushed
3 vine tomatoes, cored and cut into eighths
1 tablespoon of chopped fresh rosemary, thyme and basil
Salt and pepper

Method

  • Par-boil the potatoes for 10-15 minutes in salted water. Alternatively, you could bake them in the microwave for 3 minutes each, make sure to pierce them.
  • Meanwhile, place the thinly sliced Chorizo on a baking tray and put in a pre-heated oven 190°C/375°F/Gas mark 5 until crispy, approx. 10 minutes. Place on kitchen towel to absorb excess fat.
  • Strain potatoes, cool slightly and then cut into thin slices. Fry in a hot pan with the olive oil, margarine and garlic until crispy and golden brown.
  • Remove from heat, add the tomatoes, herbs and chorizo. Season and serve immediately

Nutritional information per serving
Energy (kcal) 470.1
Protein (g) 14.4
Fat (g) 28.6
Carbohydrate (g) 41.0
Fibre (g) 4.5
Vitamin C (mg) 37.5

 


previousnext

PrintPrint