chorizo and potato bake
Savoury Snack, Vegetable Dishes

Chorizo and potato bake


Chorizo and potato bake

4 servings

1 hour

50 minutes

capable cooks


  • 700 grams baby potatoes, scrubbed, quartered

  • 2 garlic cloves, crushed

  • 2 Tbsp extra virgin olive oil

  • 1 1/2 Tbsp lemon juice

  • 2 tsp smoked paprika

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1 green and yellow capscium, coarsely chopped

  • 1 large red onion, cut into 1 cm – thick rounds

  • 2 chorizo sausage , sliced

  • 2 sweet corn cobs, kernels removed

  • Sour cream to serve


  • Preheat oven to 200C/180C fan forced.
  • Place potato in a pot, cover with cold water and cook for 15 minutes or until potato is just tender. Transfer to a colander to drain and cool slightly.
  • Crush one of the garlic cloves. Combine the crushed garlic with the oil, lemon juice, paprika, oregano and cumin in a large bowl. Season well.
  • Add the capscium , onion , chorizo, potato and the remaining whole garlic clove. Toss to combine.
  • Transfer to a large baking dish. Bake stirring halfway, for 30 minutes or until golden. Stir in the corn . Bake for a further 15 minutes or until vegetables are tender.
  • Serve with sour cream.

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