New potatoes with a chorizo and tomato sauce

Life has been busy and so dinners have mostly been quick and easy. This sauce is my store cupboard sauce that I turn to when I need something that requires little thought or effort.  The new potatoes are so delicious at the moment that I decided to serve the sauce with them instead of cooking pasta, which is a more usual accompaniment to this sauce.

It was really good – the melt in the mouth buttered potatoes were a delicious foil to this slightly acidic sauce.

100g chorizo sausage, sliced into 1 cm thick rings
2 cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
400g tin of plum tomatoes, whizzed in a blender until smooth
1 tbsp tomato puree
2 tbsp capers

new potatoes
large knob of butter
chopped mint leaves


Scrape the new potatoes and place in a saucepan. Cover with cold water.  Add ½ tsp salt to the water and 3 sprigs of mint.  Bring to the boil and then simmer until tender when you test with the point of a knife. Drain and return to the saucepan with the knob of butter.

Whilst the potatoes are cooking, place the chorizo, chilli and garlic in a pan with a little olive oil and cook for a minute or so. Add the tomatoes, the tomato puree and the caper berries. Season with salt and pepper.  Simmer until the potatoes are cooked.

Serve the chorizo sauce with the buttered potatoes and sprinkle with chopped mint.


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21 thoughts on “New potatoes with a chorizo and tomato sauce”

  1. The new potatoes are indeed absolutely delicious this time of year-I’m finding it hard to cook anything else for tea at the moment! Thank you very much for the lovely idea of having them with chorizo and tomatoes

    1. Hi Kate, lovely to see you here. I absolutely agree, they really need to be enjoyed as often as possible to make the most of them. We will be back to jacket potatoes before we know it.

  2. what a super idea – just what I needed. We’re on grandparental duties for a few days as it is half term and I want quick and easy recipes that do not need time or energy. Just the job. thanks very much.

  3. MMhm, Chorizo and potato. Such a lovely combination.
    I’m loving my new potatoes too at the moment. I’m tempted to get the ingredients for this to have for lunch!

    1. These ones weren’t, in fact they were Cornish. Not exactly local to me, but delicious. Mum has some in the greenhouse that we have been enjoying the last few sundays though and they are absolute heaven.

  4. I love chozzers. This looks like a winner indeed.

    The last two things I’ve cooked have both been chorizo based, for the same reasons you said: chozzer, tomato, chilli, garlic – quick and never fails to satisfy.

  5. cookycaroline

    This looks delicious – lovely and light. Food at Ballymaloe fantastic -especially the salads – but my waistline is definitely expanding!

    1. Oh Caroline, you know how to make a woman jealous! I am going to pop over in a bit and check out what you have been up to in the last few days. I do love reading about your adventures.

  6. I’d love to know how you make and store your tomatoe sauce. I’m going to make the mint concentrate this w/e as in my garden it also pops up miles away from the original plant and looks as if it has always been there!

    1. Hi Charlie,
      I am very glad to hear you are making the mint concentrate, it is a really good way to use up that rogue mint. If you mean how do I store the tomato sauce in this recipe then the answer is I don’t. I make it as explained here and eat straight away. However, a really good way to use up a glut of tomatoes is with this recipe, . It lasts a year in the fridge and is delicious. I hope I have helped.

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