Rosemary potatoes and chorizo

These are blisteringly good, especially if you use hot chorizo as the potato and cream are a good foil of its spiciness. Scale the recipe up to serve at your next dinner party, or simply serve with a green salad for a simple meal.

By Nici Wickes
  • 5 mins preparation
  • 45 mins cooking
  • Serves 2
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  • 2-3 potatoes, halved lengthwise
  • Oil, for drizzling
  • 1/2 cup cream
  • 1 tsp smoked paprika
  • Few sprigs of rosemary
  • 1/2 tsp salt
  • 75 g hot chorizo, chopped


  • 1
    Preheat oven to 200°C.
  • 2
    Make slits in the cut side of the potatoes, not all the way through. Drizzle with oil and place in a roasting dish. Bake for 15 minutes or until beginning to soften, then pour over the cream and sprinkle with paprika, rosemary and salt. Scatter over the chorizo, cover with foil and bake for 20 minutes. Then remove the cover and cook for another 5-10 minutes or until golden.
  • 3
    Serve with a simple salad.


Try these with kumara too, substituting the chorizo with bacon. It's very good!

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