Chorizo sautéed new Potatoes with Asparagus

Chorizo sautéed new Potatoes with Asparagus

There are almost as many ways of sautéing potatoes as there are varieties of potatoes, but this is one we have used with quite a lot of dishes recently.  It makes a great tapas dish or a side for other main centre pieces.  We were using Jersey Royal new potatoes which were halved and parboiled for between 8-12 minutes until they were just beginning to soften.  They were then drained and shaken a little in the pan to gently ‘roughen up’ the edges of the potatoes.

The BGE had been set up for direct cooking at around 180C.  We have been using some ‘handless” frying/sauté pans from Tefal – these work perfectly on the BGE.  They work most easily (the handle is clicked off more easily) when the cooking grid is at the level of the gasket, and so are easier on the MiniMax than the Large for instance.   The pan was brought up to temperature and the chorizo was fried in rapeseed oil added to the pan. This both cooks the chorizo and in turn spices the oil.  The chorizo needs to be removed from the pan once it has released some of its flavour but before it fully cooks through.  The par-boiled potatoes were then added and allowed to sauté.  Remember to cook with the lid down, opening just to toss the potatoes round the pan.  Once the potatoes are cooked through and colouring up beautifully the chorizo was reintroduced together with a large handful of asparagus – cut diagonally into 3 cm pieces as in the picture above. The mix was cooked for a further 2-3 minutes and then served.

 

…………………………really simple and can be used in so many ways!!

 

Spicy Charred Chicken Breast with Chorizo Potatoes

July 9, 2019
: 2-3
: 10 min
: 20 min
: 30 min
: Easy

Chorizo sautéed potatoes with asparagus

By:

Ingredients
  • New potatoes, halved
  • Chorizo 3 inch piece
  • Rapeseed oil
  • Asparagus chopped into 3cm pieces on the diagonal
Directions
  • Step 1 Halve the new potatoes and parboil then set aside.
  • Step 2 Set up the BGE for direct cooking at around 180C.  Use a handless sauté pan and bring to temperature. Fry the chorizo in rapeseed oil.  Remove the chorizo and replace with the parboiled potatoes and sauté.
  • Step 3 Add the cooked chorizo to the potatoes and asparagus as they finish being sautéd
  • Step 4 Serve immediately

 


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