• 4 (about 800g) desiree or pontiac potatoes, cut into 3cm pieces
  • 2 tbs olive oil
  • 2 tsp smoked paprika
  • 2 chorizo sausages, thickly sliced diagonally
  • Pimento-stuffed green olives, to serve
  • Aioli
  • 2 egg yolks
  • 4 garlic cloves, crushed
  • 1/4 cup (60ml) sherry vinegar
  • 1/2 cup (125ml) olive oil
  • 1/2 cup (125ml) vegetable oil
  • Preheat oven to 200°C. Place the potato on an oven tray and drizzle with oil. Sprinkle with paprika and season to taste with salt and pepper. Gently toss. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown.
  • Meanwhile, to make aioli, place egg yolks, garlic and vinegar in the bowl of a food processor and process until well combined. With the motor running, gradually add the combined oils in a thin, steady stream until mixture is thick and creamy. Season to taste.
  • Heat a large frying pan over high heat. Add the chorizo and cook, turning, for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a plate.
  • Place potato and chorizo in a serving dish. Dollop with aioli. Serve with olives.