Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 400 g Salad / Baby potatoes or New Season Queens halved or quarters
  • 6 cm piece of spicy chorizo, diced
  • 150 g green beans
  • 2 small red and green chillies, chopped
  • 3½ tbsp garlic mayonnaise
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 9
Preparation time: 20 MIN Cooking time: 30 MIN
  1. Cut the potatoes in half and boil them, with a little salt, until cooked through. Cut off the ends of the beans and add them for the last 8 minutes. Drain both and leave to drain.
  2. While the potatoes and beans are cooling, chop your chorizo into small cubes.
  3. Dry fry the chorizo in a large, shallow frying pan
  4. Once the chorizo begins to crisp up and turn golden, remove from the pan, and set aside.
  5. Add the potatoes, beans and chillies to the chorizo. Let it heat up and remove from the heat.
  6. Mix in the garlic mayonnaise. Stir thoroughly to ensure an even coating. Season with salt and pepper.
  7. Ready to serve

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