Roast Potato, Chorizo & Broad (Fava) Beans

In the Afrikaans culture, the stereotypical male's favourite meal is "rys, vleis en aartappels" (rice, meat & potatoes), which to be honest, has never really appealed to me. I mean, where's the vegetables people? The vitamins & minerals? Or are we on a one way track to scurvy-ville?



And yet I found myself making something which fits this category eerily well. Meat? Check. Potatoes? Check. I'm just missing the rice component or I would've been ready to embark on my alternate universe career of "stoere boere vrou" (staunch farmer's wife). But this ain't your normal meat 'n potatoes dish. It's spicy and smoky from the chorizo sausage, starchy and crispy from the roast potatoes, sweet and tender from the roasted onions with a lovely hit of both colour and flavour from the broad (fava) beans and squirt of lemon juice. 



Piled high on a plate, coupled with a glass of wine, overlooking the mountains of Stellenbosch from our balcony and accompanied by TheHusband, this made for a fine meal indeed.



Roast Potato, Chorizo & Broad (Fava) Beans

Adapted from The Sunday Times

Serves 2 - 3



6 medium potatoes, scrubbed and cut into cubes

1 large onion, cut into chunks

1 tbsp olive oil

1/4 tsp salt

350g spicy chorizo sausage, cut into bite-sized pieces

1 - 2 lemons, halved

500g broad (fava) beans, removed from their pods



1. Spread potatoes and onions onto a baking tray and toss with olive oil and salt. Roast at 180C for approximately 15 minutes.

2. Add chorizo to the potatoes and onions, squeeze lemon juice over the contents of the baking tray and return to the oven for another 15 - 20 minutes.

3. Meanwhile, steam broad (fava) beans for 3 - 4 minutes or until skins start to look light green/greyish. Remove from casings, discarding casings, then add to the chorizo/potato/onion mixture about 5 minutes before the end of their oven time. 





Serve warm from the oven, with some extra lemons to squeeze over and a glass of wine.