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Smashed potatoes with chorizo & lemon oil


  • Boil the potatoes in plenty of lightly salted water until tender. Drain well and return to the pot.
  • Then heat the oil in a large heavy-bottomed pan and saute the chorizo until crispy. Drain on kitchen paper towels and retain the oil.
  • Add 4-5 tbsp of the cooking oil to the potatoes with a squeeze of lemon juice and roughly mash with a fork. Taste for seasoning.
  • To serve, mound the potatoes on individual plates and top with the chorizo and a sprinkling of parsley.


  • 10 chats (baby potatoes), scrubbed well
  • sea salt
  • 3 tbsp olive oil
  • 2-3 chorizo sausages, sliced on diagonal
  • ½ lemon
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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