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

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.

While the potatoes are boiling, slice the chorizo into rounds and chop the garlic and rosemary.

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.

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.

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.

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.

Season to taste with sea salt and freshly ground black pepper.

If using, add the chopped seasonal greens to the pan during the last minute of cooking, stirring until wilted.

Serve immediately.