Ingredients

• 80g chorizo small dice
• 1 small onion chopped
• 1 tbsp. garlic paste
• 1 tbsp. tomato puree
• ½ tsp. chilli powder
• 1 tsp. smoked paprika
• 1 tsp. dried thyme
• 1 x 400g tin chopped tomatoes
• 700g Maris piper potatoes peeled and quartered
• 1 tsp. smoked paprika
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 tbsp. fresh parsley chopped
• Garlic aioli to serve

Method

1. Fry the chorizo, onion, garlic and salt along with a splash of oil for three minutes, then add in the tomato purée, chilli powder, Paprika, thyme. Cook for a couple more minutes, then pour in the chopped tomatoes and simmer for 10 minutes. I like to use a potato masher to get rid of any lumps in the sauce.
2. Par-boil the potatoes in boiling salted water for 8 minutes then drain, leave to steam in the colander for 5 minutes. Pop into a bowl, then scatter in the Paprika, salt, thyme and the garlic and onion powder, gently toss to coat.
3. Pour a generous amount of oil into a baking tray and pop into an oven pre-heated to 200c / 180c fan and heat for 15 minutes, scatter the potatoes into the hot oil then turn to coat generously in the oil. Cook in the oven for 45 minutes turning occasionally.