Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
Place all the ingredients (except paprika, tomatoes and dip) onto 1 or 2 baking trays, and combine the ingredients together to coat in oil. Spread the ingredients out into a single layer on the baking tray(s). Sprinkle with a little paprika.
Place in preheated oven for about 25 minutes until tender and golden.
Scatter with tomatoes and serve as a pile with a dollop of your favourite dip, for example sour cream and chive and salad leaves.
4 Medium potatoes cut into small thin wedges
2tbsp Olive oil
100g Chorizo sausage, cut thickly
2 Red peppers, deseeded and cut into chunks
1 Red onion, peeled and thickly sliced
3 Tomatoes, roughly chopped
Sour cream and chive dip to serve (optional)
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
This campaign was originally produced in the framework of a programme co-financed by the European Union