As the nights draw in comfort food is high on everyone’s agenda and this dish is great as a warm winter salad or a side dish. There is the old saying, “you don’t win friends with salad”. Well I think this depends on the salad. This was my little boy’s chorizo. He has developed a real Mediterranean pallet, olives and capers are high on his list of go to foods, he certainly is a strange and wonderful baby.
As you can see the potatoes are cut up into tiny cubes so it cooks faster than most potato dishes, good news for your tummy!
you will need;
3-4 good sized white potatoes
6 inches of chorizo
2tbsp olive oil
2tsp dried marjoram
salt and pepper
- Peel your potatoes and cut them up into tiny cubes as shown in the pictures. Rinse off any starch from your potatoes and set aside.
- Cut your chorizo to a similar size as your potatoes. Heat the oil and fry until it starts to crisp up. Remove from the pan.
- Now your oil has all that chorizo flavour add the potatoes, marjoram, salt and pepper. It is helpful if you have a lid for your frying pan but it is not essential it just speeds up the cooking process.
- Once the potatoes are cooked and soft pop the chorizo back into the pan and add the capers. Cook for a further 3-5 minutes to heat through. Serve warm or hot.