This is comfort food really. Potatoes. Sausage. Mayonnaise. How can you go wrong? Delicious. Familiar. But different. Special. There’s really only three things in this dish. A bit of spice. But the potatoes are roasted. The little bits of chorizo are bursts of flavour. And texture. Garlicky mayonnaise brings it all together.
Chorizo potatoes are about the chorizo
To get this right you have to get the chorizo right. Funny thing. You need to cook the chorizo to death for this to work. Seriously. It’s completely counter-intuitive. Somewhere along the way it goes from bits of sausage to these little nubbins of concentrated flavour. Sausage flavour bombs. I don’t really understand why. But it works. Taste it along the way. You’ll see.
Boil the potatoes first
I use this trick often. For duck fat roasted potatoes. For any roasted potatoes really. It’s simple. Boil your potatoes before you roast them. Don’t boil them to death. Just enough. That way you don’t have to worry about cooking the potatoes through. You can focus on getting the outside just right. The inside is already taken care of. Twice cooked potatoes. Works every time.
Aioli is just mayonnaise with garlic.
Never made mayonnaise before? It’s no big deal. It’s an emulsion.The trick is to pour the oil in slowly. That’s key. The oil combines with the egg yolk. There’s a whole lot of chemistry behind this. But you don’t have to worry about that. All that matters is that it works. Just go slow. It’s not hard. A small food processor makes it a snap. Coddle an egg. Pulse with a few other ingredients. Drizzle in some oil. Done. Delicious. It’s great with simple boiled potatoes too. A bit of parsley. Maybe some butter. Yum. Potatoes with chorizo. This is tapas times ten.
