INGREDIENTS:
- 500g baby/new potatoes
- Olive oil
- 400g of chopped tomatoes from the can or without skin and seeds
- 4 tbsps balsamic vinegar
- 1-2 tsps smoked paprika
- 1-2 tsps brown sugar
- 150g chorizo ring
- A Hand of Parsley
For the aïoli:
- 3 garlic cloves
- 2 egg yolks
- 1 tsps dijon mustard
- 275ml olive oil
- ¼ lemon (optional)
METHOD
Step 1: Preheat oven to 220˚C/fan 200˚C/425˚F/gas mark 7. Season potatoes with salt and pepper and drizzle with oil. Roast for 20 minutes.Step 2: Pour the chopped tomatoes into a pan over a medium heat. Add the vinegar, paprika and sugar to taste, a drizzle of oil, and salt and pepper. Simmer for 15 minutes.Step 3: Peel garlic cloves for the aïoli, blitz in a food processor with egg yolks and mustard. Keeping the processor running, slowly add half the oil then add the rest in a steady drizzle. Add a squeeze of lemon juice, if using.Step 4: Peel and chop chorizo into chunky pieces and stir into the tomato sauce. Cook for five minutes then pour over the hot potatoes and top with aïoli, tear over parsley leaves and serve.