What’s better than a spicy potato and chorizo bake for dinner? Serving it up for brunch the next day!
Ingredients
- 700g red baby potatoes, scrubbed, quartered
- 5 whole garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoon MasterFoods® Smoked Paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 red capsicum, coarsely chopped
- 1 large red onion, cut into 1cm-thick rounds
- 2 (about 250g) chorizo, sliced
- 2 sweet corncobs, kernels removed
- 1/3 cup fresh coriander leaves
- Sour cream, to serve (optional)
Method
- Step 1Preheat oven to 200C/180C fan forced. Place the potato in a heatproof bowl and cover. Microwave on High for 7 minutes or until potato is just tender. Transfer to a colander to drain and cool slightly.
- Step 2Meanwhile, crush 1 of the garlic cloves. Combine the crushed garlic with the oil, lemon juice, paprika, oregano and cumin in a large bowl. Season well. Add the capsicum, onion, chorizo, potato and the remaining whole garlic cloves. Toss to combine.
- Step 3Transfer to a large baking dish. Bake, stirring halfway, for 30 minutes or until golden. Stir in the corn. Bake for a further 15 minutes or until vegetables are tender. Sprinkle over the coriander and serve dolloped with sour cream, if desired.
- High fibre
- Low carb
- Lower gi
Nutrition
2070 kj
Energy
25g
Fat Total
7g
Saturated Fat
12g
Fibre
23g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
Serve any of the leftover bake for brunch, topped with a fried egg.
Roasting the garlic cloves in their skin makes them sweet and mild.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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