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Super brave patatas



  • Preheat oven to 180°C fan forced (200°C normal).
  • Sprinkle a good layer of salt in the base of a heavy-bottomed casserole and top with the potatoes. Then cover tightly and cook in the oven for about 1 hour until tender. Then remove the potatoes, brush off the salt and squash each one a little with a fork.
  • Heat a little oil in a heavy-bottomed pan and briefly sauté the chorizo with the chilli, garlic, cumin and paprika to toast the spices, continually stirring.
  • Add the sherry and reduce a little.
  • Then add the stock, stir and reduce to a glaze.
  • When ready, stir through the marjoram with seasonings to taste.
  • Pile the potatoes on a large plate, spoon the chorizo sauce over the top and serve with garlic mayo, if you like, and good crusty bread on the side.




  • sea salt & freshly ground pepper
  • 20 chats (baby potatoes), scrubbed well
  • olive oil
  • 2 chorizo, thickly sliced & then halved
  • 1 small or long red chilli, seeded & finely sliced
  • 1 large garlic clove, chopped
  • 1 scant tspn cumin seeds
  • 1 tbsp smoked (or plain) paprika
  • 100 ml dry sherry
  • 100 ml chicken stock
  • 2 tbsp fresh marjoram leaves
  • garlic mayo (optional)


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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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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