Chorizo and Potato


  • 200 g (7 oz) desiree potato
  • 320 g (11¼ oz) chorizo sausage
  • 200 ml (7 fl oz) vegetable oil
  • sea salt and freshly ground black pepper


Using a mandolin, thinly slice the potato lengthways into 1 mm (1/32 inch) thick slices. Cut the chorizo into 7 mm ( inch) thick slices. Wrap a slice of potato the entire way around a piece of chorizo and secure with a toothpick. Repeat with the remaining potato and chorizo.

Heat the oil in a large deep frying pan to 170°C (325°F) and shallow-fry the chorizo and potato parcels until golden and crisp. Remove using tongs and drain on paper towel. Serve immediately.