eCook Meal
Chorizo & Crispy Potatoes
with charred corn & fresh parsley
Today we’re transporting your kitchen to Spain with a rich, tangy, tomato-based patatas bravas sauce. This layered liquid, featuring smoky chorizo & paprika, will be poured over golden-roasted baby potatoes and sprinkled with charred corn & fresh parsley.
Serving guide
Choose your portion size.
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the smoked Paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 100ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred Corn. Garnish with the chopped Parsley.
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the smoked Paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 200ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred Corn. Garnish with the chopped Parsley.
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated Garlic and the smoked Paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 300ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 10-12 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until crispy, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred Corn. Garnish with the chopped Parsley.
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated Garlic and the smoked Paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 400ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 10-12 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until crispy, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred Corn. Garnish with the chopped Parsley.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R101.03
for 4 servings · R25.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Cooked Chopped Tomato needs 300 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 20% of packR9.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Ground Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Sliced Pork Chorizo
Shopping
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Frequently Asked Questions
What is the preparation time for Chorizo & Crispy Potatoes?
The preparation time for Chorizo & Crispy Potatoes with charred corn & fresh parsley is between 25 and 45 minutes.
What is the total time required to make Chorizo & Crispy Potatoes with charred corn & fresh parsley?
The total time required to make Chorizo & Crispy Potatoes with charred corn & fresh parsley is between 40 and 60 minutes.
How many servings does Chorizo & Crispy Potatoes provide?
4 servings
What are the main ingredients in Chorizo & Crispy Potatoes?
Baby Potato, Corn, Garlic, Onion, Paprika, Parsley, Pork Chorizo, Tomato
What is the nutritional information of Chorizo & Crispy Potatoes?
Calories: 453, Carbs: 70 grams, Fat: grams, Protein: 18.1 grams, Sugar: 14.3 grams, Salt: 639 grams
How do I prepare Chorizo & Crispy Potatoes?
CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN POTATOES: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). LOOK AT THAT PLATE!: Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred corn. Garnish with the chopped parsley. PATATAS BRAVAS SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 200ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
What should be prepared from my kitchen to make Chorizo & Crispy Potatoes?
Baby Potato, Corn, Garlic, Onion, Paprika, Parsley, Pork Chorizo, Tomato
How many calories does Chorizo & Crispy Potatoes have?
453 calories
How much fat content does Chorizo & Crispy Potatoes have?
grams