John Myers
Ingredients for 4 servings:
- 1 kg potatoes, floury or mostly waxy
- 4 tbsp olive oil
- 2 small garlic cloves, squeezed
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 1 ½ tsp paprika powder, sweet
- ½ tsp chili flakes
- herbs as desired
- 3 m.-large bell pepper(s), red
- 300g chorizo
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
easy and fast
To marinate the potatoes, first mix the spices with the oil and the crushed garlic in a large bowl (with a lid). Peel and wash the potatoes. Then cut them into wedges and place them in the bowl with the marinade. Place the lid on the bowl and shake well until all the wedges are well coated. Then line a baking tray with baking paper and spread the potatoes evenly on it. Bake in a hot oven on the middle rack at 200°C (top/bottom heat) for 25 minutes. In the meantime, slice the peppers and set aside. Then peel the skin off the chorizo and slice the sausage. Once the 25 minutes are up, mix the pepper wedges and sausage slices into the potatoes on the tray. Finally, return to the oven for another 20-25 minutes until the potatoes are golden brown to your liking. Stir everything together occasionally. Homemade herb curd cheese or spring curd cheese goes well with this.
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