Roast Potatoes, Chorizo, Onions and Sour Cream

Name: Rukmini Iyer Roast Potatoes and Chorizo | Easy Traybake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 600g potatoes (e.g. Maris Piper, Desiree), peeled and cut into 2cm cubes; 260g chorizo, thickly sliced into 2cm pieces; 2 white onions, thickly sliced; 1 tbsp olive oil; A handful of fresh thyme; 2 bay leaves; 250ml chicken stock; A handful of fresh coriander, roughly chopped; 150ml sour cream or natural yogurt

by Rukmini Iyer from The Roasting Tin Around The World

Super simple and easy to pull together in rush for a fuss-free midweek meal. Serve with cooling sour cream or yogurt and a big handful of fresh coriander.

Gluten-Free Tray Bake Family Friendly

Serves 4

Total 55 min

Prep 10 min

Cook 45 min

Easy

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Introduction from Rukmini Iyer

This is a lovely dish to pile into warm tortillas, or just to have by itself for a warming weeknight dinner. The chorizo crisps up on the top, while giving flavour and body to the lightly golden potatoes – not bad for a dish you can make with a few storecupboard ingredients.

Ingredients

600g potatoes (e.g. Maris Piper, Desiree), peeled and cut into 2cm cubes

260g chorizo, thickly sliced into 2cm pieces

2 white onions, thickly sliced

1 tbsp olive oil

A handful of fresh thyme

2 bay leaves

250ml chicken stock

To serve:

A handful of fresh coriander, roughly chopped

150ml sour cream or natural yogurt

Method

Preheat the oven to 200°C fan/220°C/gas 7.

Tip the potatoes, chorizo, onions, oil, thyme and bay leaves into a roasting tin large enough to hold everything in one layer, and mix well.

Pour in the chicken stock, then transfer to the oven and roast for 45–50 minutes, until the potatoes are golden brown and cooked through and the stock is absorbed.

Taste the potatoes and adjust the salt as needed (they should be fine, on account of the chorizo and stock), then scatter over the coriander and serve with the sour cream or yogurt.

Preview