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Jersey Royals with chorizo and piquillio peppers

Jun Tanaka from Market Kitchen
Jun Tanaka jazzes up potatoes with deeply savoury and smoky accompaniments

Jersey Royals with chorizo and piquillio peppers

Method

1. Boil the potatoes in simmering salted water for 15 minutes until cooked. Drain, then set aside and leave to cool before slicing into 3cm thick pieces.

2. Heat a drizzle of olive oil in a pan, then add the chorizo and cook for 1-2 minutes. Stir in the potatoes and lightly fry for a further 2-3 minutes, then sprinkle over the smoked paprika and piquillio peppers.

3. Fold in the rocket, then pile onto plates to serve.

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Serves: 4

Prep: 10 min, plus 10 minutes cooling
Cook: 25 min

Ingredients
250g Jersey new potatoes
2 Chorizo, sliced into 1cm thick pieces
4 piquillo peppers, quartered
pinch smoked Paprika
1 handful rocket leaves