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Grilled Jersey Royal Potatoes with Chorizo and Paprika
A flavourful dish showcasing Jersey Royal potatoes with spicy chorizo, garlic, and a touch of smokiness from paprika. Using Jersey milk and butter elevates the creamy sauce, making it a delicious and satisfying meal.
Prep Time
20 minutes
Total Time
45 minutes
Calories
675 kcal
Difficulty
Easy
Equipment
3 items
Cost
£2.55/serving
Cuisine:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
1kgJersey Royal Potatoes(Small to medium sized, scrubbed, not peeled)
£4.00
200gChorizo(Spanish chorizo, sliced into ½ cm thick rounds)
£2.50
4clovesGarlic(Minced)
£0.30
2tspSmoked Paprika(Sweet or mild)
£0.20
2tbspFresh Thyme(Chopped)
£0.50
50gJersey Butter(Unsalted)
£0.75
100mlJersey Milk(Full fat)
£0.20
3tbspExtra Virgin Olive Oil
£0.40
To tasteSalt(Sea salt)
£0.05
To tasteBlack Pepper(Freshly ground)
£0.10
200gSeasonal Greens(Local Jersey spinach or kale, roughly chopped (optional))
£1.20
Total Cost
£10.20
£2.55 per serving
Instructions
- 1.Preheat your grill to medium-high heat.
- 2.In a large bowl, toss the Jersey Royal potatoes with 2 tablespoons of olive oil, salt, and pepper.
- 3.Grill the potatoes for 15-20 minutes, turning occasionally, until they are tender and slightly charred.
- 4.While the potatoes are grilling, prepare the chorizo and garlic. In a small saucepan over medium heat, add 1 tbsp of olive oil. Add the chorizo slices and cook until they are browned and crispy, about 5-7 minutes. Remove the chorizo from the pan and set aside, leaving the rendered chorizo fat in the pan.
- 5.Add the minced garlic to the pan with the chorizo fat and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- 6.Stir in the smoked paprika and thyme. Cook for another 30 seconds, stirring constantly.
- 7.Add the Jersey butter and Jersey milk to the pan. Bring to a simmer, stirring until the butter is melted and the sauce is smooth. Season with salt and pepper to taste. Simmer for 2-3 minutes until the sauce slightly thickens.
- 8.If using seasonal greens, add them to the sauce during the last minute of simmering. They should wilt slightly.
- 9.Once the potatoes are grilled, transfer them to the bowl with the chorizo sauce. Toss gently to coat.
- 10.Sprinkle the crispy chorizo slices over the potatoes. Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (450g)
675 kcal / 2824 kJ
Carbs
45g
17% of RDA
Fat
45g
64% of RDA
Protein
25g
50% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
6 g
7% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
23 g
115% of RDA
Chef's Tips
For a vegetarian option, substitute the chorizo with smoked paprika-seasoned halloumi or chickpeas.
Add a squeeze of fresh lemon juice to the potatoes before serving for a brighter flavour.
Serve with a side of aioli or crusty bread for dipping in the sauce.
Cooking Equipment
Grill
Large Bowl
Small Saucepan
Wine Pairings
No wine pairing suggestions available for this recipe.
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