Pan-Fried Jersey Royal Potatoes with Garlic, Rosemary, and Chorizo

Crispy pan-fried Jersey Royal potatoes tossed with fragrant garlic, rosemary, spicy chorizo, and a touch of Jersey butter for richness. A simple yet flavourful dish showcasing the best of Jersey produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.27/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1kgJersey Royal Potatoes(Scrubbed clean, no need to peel if small)

£4.00

200gSpicy Chorizo(Sliced into 1cm thick rounds)

£2.50

4clovesGarlic(Finely chopped or minced)

£0.30

2tablespoonsFresh Rosemary(Chopped)

£0.50

2tablespoonsJersey Butter(Unsalted)

£0.30

2tablespoonsOlive Oil

£0.20

2tablespoonsJersey Milk(Optional, for a creamier finish)

£0.10

100gSeasonal Greens(e.g. Spinach, Kale, or Jersey Cabbage, roughly chopped. Optional, as a side)

£1.00

to tasteSea Salt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£9.10

£2.27 per serving

Instructions

1.
Boil the Jersey Royal potatoes in salted water for about 10-15 minutes, or until slightly tender but still firm. Drain well and allow to steam dry in the colander.
2.
While the potatoes are boiling, slice the chorizo into rounds and chop the garlic and rosemary.
3.
Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and cook until it starts to release its oils and become slightly crispy, about 5-7 minutes. Remove the chorizo from the pan and set aside, leaving the rendered fat in the pan.
4.
Add the slightly cooled potatoes to the pan with the chorizo-infused oil. Cook, turning occasionally, until golden brown and crispy on all sides, about 15-20 minutes. Be careful not to overcrowd the pan – cook in batches if necessary.
5.
Add the chopped garlic and rosemary to the pan with the potatoes and cook for another 2-3 minutes, until fragrant, being careful not to burn the garlic.
6.
Return the cooked chorizo to the pan. Stir in the Jersey butter and optional Jersey milk, allowing it to melt and coat the potatoes and chorizo.
7.
Season to taste with sea salt and freshly ground black pepper.
8.
If using, add the chopped seasonal greens to the pan during the last minute of cooking, stirring until wilted.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (380g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Don't overcrowd the pan when frying the potatoes. Cooking in batches ensures they get nicely browned and crispy.

For extra flavour, use smoked paprika in addition to or instead of some of the pepper.

The potatoes can be boiled ahead of time and then fried just before serving.

Adjust the amount of chorizo to your preference. You can also use a combination of sweet and spicy chorizo.

Serve with a dollop of crème fraîche or natural yogurt for a cooling contrast to the spicy chorizo.

Cooking Equipment

Large frying pan or skillet

Chopping board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overcrowd the pan when frying the potatoes. Cooking in batches ensures they get nicely browned and crispy.

For extra flavour, use smoked paprika in addition to or instead of some of the pepper.

The potatoes can be boiled ahead of time and then fried just before serving.

Adjust the amount of chorizo to your preference. You can also use a combination of sweet and spicy chorizo.

Serve with a dollop of crème fraîche or natural yogurt for a cooling contrast to the spicy chorizo.

Pan-Fried Jersey Royal Potatoes with Garlic, Rosemary, and Chorizo

Ingredients

Instructions