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Cheesy Chorizo Loaded Smashed Potatoes

Cheesy Chorizo Loaded Smashed Potatoes

Sharing Dish | with Garlic-Chive Aioli
Recipe Development Team
Recipe Development TeamUpdated on March 05, 2026
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Calories
: 
575 kcal
Protein
: 
22.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

350 grams

Salad Potatoes

2 unit(s)

Garlic Clove

120 grams

Diced Chorizo

(Contains: Milk)

1 bunch(es)

Chives

64 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat35.1 g
of which saturates12.1 g
Carbohydrate45.7 g
of which sugars9 g
Dietary Fibre4.6 g
Protein22.7 g
Salt4.5 g
Potassium775.3 mg
Calcium12.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Fork
•Knife
•Pan
•Mixing Bowl

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

b) When the oven is hot, roast on the top shelf, 20 mins. When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

c) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the potato tray and roast until soft, 10-12 mins. Once soft, set aside to cool.

2

a) In the meantime, heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the diced chorizo. Stir-fry until golden, 3-4 mins. Once cooked, transfer to a small bowl and cover to keep warm.

c) While the chorizo cooks, finely chop the chives (use scissors if easier).

d) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a medium bowl. Stir through the mayo and half the chives.

3

a) Once the potatoes are cooked, remove from the oven. Drizzle over the honey (see pantry for amount) and crumble over the Greek style salad cheese. Pop back in the oven until the cheese has melted slightly, 2-3 mins.

b) Remove the cheesy potatoes from the oven and transfer to a sharing platter. Dollop the garlic-chive aioli over the top.

c) To finish, scatter over the fried chorizo and sprinkle over the remaining chives.

d) Serve any aioli on the side.

Enjoy!

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