Spicy Baby Potatoes with Chorizo

Time: 30 mins
Serves: 4
Tags: Dairy Free, Family


Sweet and tender Blas y Tir baby potatoes are perfect for cooking up this spicy Spanish-inspired side dish. Chunks of spicy chorizo in a rich tomato sauce envelope waxy baby potatoes for this delicious side dish.


  • 175 g Whole Chorizo, sliced
  • 350 g Blas y Tir Baby Potatoes
  • 0.5 tsp Cumin Seeds
  • 0.5 tsp Sweet Paprika
  • 1 Fresh Red Chilli, de-seeded & sliced
  • 1 Garlic Clove, chopped
  • 400 g Chopped Tomatoes, tinned
  • Fresh Parsley, chopped, to serve


  1. Parboil the potatoes for 8-10 minutes and slice.
  2. Preheat a large frying pan, add the chorizo and cook on both sides until crispy.
  3. Add the sliced Baby potatoes and cook for 5 minutes until golden.
  4. Add the cumin seeds, sweet paprika, chilli and garlic and cook for 2 minutes.
  5. Tip in the can of chopped tomatoes, and simmer for 10 minutes until the sauce is slightly thickened.
  6. Pour into a serving dish and garnish with fresh parsley.

Top Tip

Make this dish ahead of time and reheat in the pan or microwave – simply make sure the chorizo is heated through before serving!

Scroll to Top