Ingredients
- 500g Piccolo potatoes
- 250g Red Jacket potatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 1/2 teaspoons ground paprika
- 2 chorizo sausages, thickly sliced diagonally
- 250g cherry truss tomatoes
- 1/2 cup (120g) sour cream
- 1 lemon, zested, juiced
- 1/2 cup flat-leaf parsley leaves
Directions
- Step 1
Preheat oven to 200C. Place the combined potatoes in a roasting pan. Drizzle with oil. Sprinkle with cumin and half the paprika. Season. Toss to combine. Roast for 40 mins or until tender.
- Step 2
Meanwhile, cook the chorizo in a large frying pan over high heat for 1 min each side or until golden brown.
- Step 3
Use a tea towel to squash the potatoes. Roast for a further 20 mins or until crisp.
- Step 4
Add the chorizo and tomatoes to the roasting pan. Roast for a further 20 mins or until tomatoes begin to collapse.
- Step 5
While the potato mixture is roasting, combine sour cream, 2 tsp lemon juice and remaining paprika in a small bowl.
- Step 6
Sprinkle the parsley and lemon zest over the potato mixture. Serve immediately with sour cream mixture.
Recipe courtesy of taste.com.au