Feta and Chorizo Loaded Smashed Potatoes
Sharing Dish | with Roasted Garlic & Chive Aioli
Crispy smashed potatoes topped with chorizo and gooey melted feta - what's not to love? Balance these salty flavours with big dollops of roasted garlic & chive aioli for an easy yet impressive starter or side dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
120 grams
Diced Chorizo
(Contains Milk)
1 bunch(es)
Chives
64 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Feta Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
b) When the oven is hot, roast on the top shelf, 20 mins. When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
c) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the potato tray and roast until soft, 10-12 mins. Once soft, set aside to cool.
a) In the meantime, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the diced chorizo. Stir-fry until golden, 3-4 mins. Once cooked, transfer to a small bowl and cover to keep warm.
c) While the chorizo cooks, finely chop the chives (use scissors if easier).
d) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a medium bowl. Stir through the mayo and half the chives.
a) Once the potatoes are cooked, remove from the oven. Drizzle over the honey (see pantry for amount) and crumble over the feta cheese (see ingredients for amount). Pop back in the oven until the cheese has melted slightly, 2-3 mins. TIP: Save the rest of your feta for another recipe
b) Remove the cheesy potatoes from the oven and transfer to a sharing platter. Dollop the garlic-chive aioli over the top.
c) To finish, scatter over the fried chorizo and sprinkle over the remaining chives.
d) Serve any aioli on the side.
Enjoy!
