Crispy Potatoes and
Chorizo Mayo

serves four

savoury

INGREDIENTS

  • 1kg baby potatoes

  • 3 chorizo sausages

  • 300ml vegetable or canola oil

  • 2 tbsp annatto seeds

  • salt

  • 2 eggs

  • 1 tsp sugar

  • 1 tsp white vinegar

  • 2 tsp smoked paprika

METHOD

  1. Preheat oven to 220c (unless using air fryer).

  2. Microwave potatoes for 6min or until soft.

  3. Line a baking tray and lay out cooked potatoes, squash them using a bowl and drizzle over plenty of oil and flaky salt.

  4. Put them in the oven for 20min on the top shelf (220c for air fryer).

  5. Dice chorizo into small cubes and add to a pot with vegetable oil. Cook on medium-high for 10minutes until super crispy. Add annatto and some salt and stir until bright red in colour, before straining into a jug.

  6. Cool chorizo oil down.

  7. Using a hand mixer, blend 1 whole egg & 1 yolk with a pinch of salt, smoked paprika, sugar and white vinegar.

  8. Stream the cooled chorizo oil into the egg mix whilst blending on high.

  9. Continue to blend until thick and adjust seasoning according to taste.
    Decant into a sauce ramekin.

  10. Pull potatoes out of the oven once super crispy. Sprinkle with paprika, a pinch of salt and enjoy them whilst hot with lashings of chorizo mayo!