Loaded Honey Peri Peri Smashed Potatoes and Chorizo
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Loaded Honey Peri Peri Smashed Potatoes and Chorizo

Loaded Honey Peri Peri Smashed Potatoes and Chorizo

with Charred Corn Salsa, Greek Style Cheese and Guacamole

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


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


serving amount

700 grams

Salad Potatoes

2 sachet(s)

Peri Peri Seasoning

1 unit(s)


30 grams


150 grams


1 unit(s)

Medium Tomato

1 unit(s)


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


Nutritional information

Energy (kcal)967 kcal
Energy (kJ)4044 kJ
Fat57 g
of which saturates19.1 g
Carbohydrate88.3 g
of which sugars25.8 g
Protein27.1 g
Salt4.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl


Roast the Potatoes

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

Halve the salad potatoes widthways 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 potatoes on the top shelf for 20 mins.

Make the Honey Dressing

Meanwhile, zest and halve the lime.

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.

Char the Corn

Drain the sweetcorn in a sieve. 

Heat a large frying pan on high heat (no oil). Once hot, add the sweetcorn and cook until 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 the corn aside for later.

Get Smashing

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

Meanwhile, cut the tomato into 1cm chunks.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl and mash with a fork. Season with salt, pepper and a squeeze of lime juice.

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

Finish and Serve

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

Spoon over your chorizo, charred corn salsa and top with the guacamole.

Finish by spooning over the soured cream. 


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