Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
Place all the ingredients (except paprika, tomatoes and dip) onto 1 or 2 baking trays, and combine the ingredients together to coat in oil. Spread the ingredients out into a single layer on the baking tray(s). Sprinkle with a little paprika.
Place in preheated oven for about 25 minutes until tender and golden.
Scatter with tomatoes and serve as a pile with a dollop of your favourite dip, for example sour cream and chive and salad leaves.
4 Medium potatoes cut into small thin wedges
2tbsp Olive oil
100g Chorizo sausage, cut thickly
2 Red peppers, deseeded and cut into chunks
1 Red onion, peeled and thickly sliced
3 Tomatoes, roughly chopped
Sour cream and chive dip to serve (optional)
An awesome potato stir-fry dish! Experience the fantastic combination of firey ginger and pepper flavours doused by soothing coconut milk.
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
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.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
This campaign was originally produced in the framework of a programme co-financed by the European Union