- 1:00 Prep
- 4 Servings
- Capable cooks
What’s better than a spicy potato and chorizo bake for dinner? Serving it up for brunch the next day!
Ingredients
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700g red baby potatoes, scrubbed, quartered
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5 whole garlic cloves
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2 tablespoons extra virgin olive oil
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1 1/2 tablespoons lemon juice
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2 teaspoon MasterFoods® Smoked Paprika
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 red capsicum, coarsely chopped
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1 large red onion, cut into 1cm-thick rounds
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2 (about 250g) chorizo, sliced
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2 sweet corncobs, kernels removed
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1/3 cup fresh coriander leaves
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Sour cream, to serve (optional)
Method
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Step 1Preheat oven to 200C/180C fan forced. Place the potato in a heatproof bowl and cover. Microwave on High for 7Â minutes or until potato is just tender. Transfer to a colander to drain and cool slightly.
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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.
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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
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2070 kj
Energy
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25g
Fat Total
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7g
Saturated Fat
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12g
Fibre
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23g
Protein
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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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