Cheesy Chorizo Loaded Smashed Potatoes
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Cheesy Chorizo Loaded Smashed Potatoes

Cheesy Chorizo Loaded Smashed Potatoes

with Roasted Garlic & Chive Aioli | Serves 2

Smashed potatoes topped with bacon lardons and melted cheese - what's not to love? These salty flavours are balanced with big dollops of roasted garlic soured cream, sweet onion marmalade and a scattering of chives. Delicious!


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 time20 minutes


serving amount

350 grams

Salad Potatoes

2 unit(s)

Garlic Clove

120 grams

Diced Chorizo

1 bunch(es)


64 grams


(Contains Egg, Mustard)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat35.1 g
of which saturates12.1 g
Carbohydrate45.2 g
of which sugars9 g
Protein22.7 g
Salt4.53 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Bake your Potatoes

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, then remove from the oven. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Prep your Toppings

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

b) Once hot, add the 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) In a medium bowl, combine half the chives, the mayo and mashed roasted garlic.

The Finishing Touches

a) Once the potatoes are cooked, remove from the oven. Drizzle over the honey (see pantry for amount) and crumble over the Greek style 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 aioli over the top.

c) To finish, sprinkle over the fried chorizo and remaining chives. Serve any remaining aioli on the side.

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