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Crispy Fried Potatoes with Chorizo and Ripe Tomatoes


A tasty mix of potatoes,chorizo and tomatoes! A delectable dinner idea!

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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  • 1 large chorizo sausage, thinly sliced on the diagonal
  • 2 Tbsp (30 ml) canola oil
  • 4 medium potatoes with skin, cubed and boiled in salted water until tender but not mushy
  • 4 spring onions, sliced
  • 2 cloves garlic, crushed
  • a few sprigs fresh oregano
  • 4 ripe roma tomatoes, quartered
  • 2 Tbsp (30 ml) balsamic vinegar
  • a handful of roughly chopped flat-leaf parsley
  • freshly milled salt and pepper
  • extra virgin olive oil for serving

In a dry non-stick pan, fry the chorizo until crispy and all the oils have leaked out. Remove from the pan.

Heat half of the oil and fry the potatoes until browned and crispy on all sides, shaking the pan every now and then. Do not stir too much. Remove from the pan, season well and keep to one side.

Add the remaining oil to the pan and fry the spring onions, garlic, oregano and tomatoes until slightly softened and browned. Add some balsamic vinegar, shaking the pan to coat the tomatoes. Add the chorizo and potatoes to the pan and heat through. Season with lots of black pepper and toss in some flat-leaf parsley.

Serve hot with a drizzle of good olive oil.


The potato skin provides extra fibre and also adds great flavour.