4 medium potatoes, cut into small thin wedges
2 tablespoons olive oil
100g chorizo sausage, thickly sliced
2 red peppers, deseeded and cut into chunks
1 red onion, peeled and thickly sliced
Pinch ground paprika
3 tomatoes, roughly chopped
Sour cream and chive dip, to serve (optional)
Salad leaves, to serve
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Warming Winter Traybake with Duck & Shallots
Embrace the winter season with this warming traybake. Featuring a beautiful combination of potatoes, duck and shallots, this recipe is great for a cosy night in with friends and family.
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
This campaign was originally produced in the framework of a programme co-financed by the European Union