Ingredients

1kg baby red royal potatoes, quartered
½ cup Squeaky Gate Extra Virgin Olive Oil
2 chorizo, diced
1 red onion, sliced
1 garlic clove sliced
1tbs smoked paprika
2 roasted red peppers, sliced thinly, plus extra for garnish
¼ Kalamata olives chopped, plus extra for garnish
½ bunch of parsley. plus extra for garnish
3 rosemary sprigs, leaves picked
1tbs red wine vinegar
Sea Salt

Method

Add the potatoes to pot and top with enough water to cover by 5 cm season the water with salt. Place over a high heat and boil. Cook until the potatoes are soft enough for a knife to go through with no resistance. Strain in a colander.

While the potatoes boil, heat the extra virgin olive oil over a medium heat. Add the chorizo and fry gently to render out the fat. Add the onion, garlic and paprika gently fry till the onions soften. At this stage turn the heat off, add in the peppers, olive, parsley, rosemary and vinegar, mix together. Keep warm.

When the potato has been drained add into a large mixing bowl. Dress the warm potatoes in the warm extra virgin olive oil dressing. Toss together until the potatoes are coated in the dressing.
Serve topped with extra herbs, olives and peppers.