Crushed potato with chorizo, olives and preserved lemon

AT A GLANCE

  • Serves 4 people

  • 1 kg coarse sea salt
  • 3 (about 1kg) large sebago potatoes
  • 1 tbsp olive oil
  • 1 air-dried chorizo, thinly sliced (see note)
  • 50 gm Niçoise olives
  • 1 preserved lemon quarter, flesh removed, rind thinly sliced lengthways (see note)
  • 80 gm butter, coarsely chopped
  • 2 finely chopped chives
  • ½ cup (loosely packed) flat-leaf parsley leaves
  • 2 green onions, finely chopped
01   Preheat oven to 200C. Scatter sea salt in the base of a roasting pan, place potatoes on top and roast until tender (1-1½ hours). Cool, peel away a little skin then, using a spoon, scoop out flesh from potato, keeping it in large pieces, and set aside. Discard skins.
02   Heat oil in a large frying pan. Add chorizo and olives and sauté over medium heat until golden (5-7 minutes). Add potato and preserved lemon, stir to combine, then add butter and cook, stirring occasionally without breaking up potato, until potato is golden (5-10 minutes). Add herbs and green onion, toss gently to combine and season to taste with sea salt and freshly ground black pepper. Serve immediately.
Note Air-dried chorizo is available from Spanish and select delicatessens. Preserved lemons are available from David Jones Food Hall and select delicatessens.

Recipe:

KYM MACHIN, URBANE

Photography:

TENY AGHAMALIAN

Styling:

VANESSA AUSTIN

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