Grilled Jersey Royal Potatoes with Chorizo and Paprika

Preheat your grill to medium-high heat.

In a large bowl, toss the Jersey Royal potatoes with 2 tablespoons of olive oil, salt, and pepper.

Grill the potatoes for 15-20 minutes, turning occasionally, until they are tender and slightly charred.

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.

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.

Stir in the smoked paprika and thyme. Cook for another 30 seconds, stirring constantly.

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.

If using seasonal greens, add them to the sauce during the last minute of simmering. They should wilt slightly.

Once the potatoes are grilled, transfer them to the bowl with the chorizo sauce. Toss gently to coat.

Sprinkle the crispy chorizo slices over the potatoes. Serve immediately.