Loaded Chorizo and Honey Peri Peri Smashed Potatoes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Loaded Chorizo and Honey Peri Peri Smashed Potatoes

Loaded Chorizo and Honey Peri Peri Smashed Potatoes

with Charred Corn Salsa, Baby Gem and Greek Style Cheese

This Loaded Chorizo and Honey Peri Peri Smashed Potatoes is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Salad Potatoes

2 sachet(s)

Peri Peri Seasoning

½ unit(s)

Lime

30 grams

Honey

160 grams

Sweetcorn

1 unit(s)

Red Onion

1 unit(s)

Baby Gem Lettuce

50 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

3 tbsp

Olive Oil for the Dressing

sideBannerName

Nutritional information

Energy (kJ)3691 kJ
Energy (kcal)882 kcal
Fat42.6 g
of which saturates16 g
Carbohydrate103.8 g
of which sugars26.9 g
Dietary Fiber13.8 g
Protein26.9 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Grater
•Small Bowl
•Sieve
•Large Frying Pan
•Bowl
•Medium Bowl

Instructions

Start the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the salad potatoes widthways (no need to peel) and pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the peri peri seasoning. Toss to coat, then spread out in a single layer, cut-side down.

When the oven is hot, roast the potato halves on the top shelf for 20 mins.

Make the Honey Dressing
2

Meanwhile, zest and halve the lime (see ingredients for amount)

In a small bowl, mix together the honey, lime zest and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Season with salt and pepper, then mix well and set your honey dressing aside.

Chorizo and Corn Time
3

Drain the sweetcorn in a sieve. 

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chorizo and sweetcorn and cook until the sweetcorn is charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, set aside for later.

Smash your Potatoes
4

When the potatoes have been roasting 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 the honey dressing, then return to the top shelf until crispy and golden, 10-15 mins.

Topping Time
5

Meanwhile, halve, peel and chop the red onion into small pieces.

Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, stir together the chorizo, charred corn and onion. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lime juice.

Finish and Serve
6

When everything's ready, share your smashed potatoes between your plates. 

Spoon over your chorizo and charred corn salsa and top with the baby gem.

Finish by spooning over the soured cream. 

Enjoy! 

Meal right image

Explore Similar Recipes

Meal left image