Patatas con chorizo y bacon

Although substantial enough to serve as a dish in its own right, this makes a fabulous accompaniment to fish or poultry

Ingredients (Serves 4)

  • 40g/11⁄2oz lard
  • 5 tbsp sunflower oil
  • 50g/2oz chorizo, peeled and thinly sliced
  • 100g/4oz thickly sliced bacon rashers, cut into 1cm/1⁄2in wide strips
  • 1.5kg/31⁄4lb new potatoes
  • Sea salt
  • 1 tbsp chopped fresh parsley
  • 1 clove garlic, crushed

Melt the lard with the oil in a saucepan or frying pan big enough to hold the potatoes in a single layer. Add the chorizo and bacon and cook over a medium heat, stirring, for a few minutes. Remove the chorizo and set aside.

Add the potatoes to the pan, season with salt and cook over a low heat, shaking occasionally, for 45-60 minutes, until the potatoes are evenly browned. Return the chorizo to the pan for the last 10 minutes.

Just before serving, sprinkle parsley and garlic into the pan and stir for a few minutes more. Serve immediately.

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