Ingredients

• 1kg desiree potatoes, peeled, cut into 4cm pieces
• 100ml extra virgin olive oil
• 2 tablespoons plain flour
• 1kg sweet potatoes, peeled, cut into wedges
• 1 teaspoon MasterFoods® Smoked Paprika
• 3 chorizo, sliced
• 1 red onion, cut into wedges
• 60g manchego cheese, finely grated
• 150g rocket

Sour cream dressing

• 100g sour cream
• 1 garlic clove, crushed
• 1 lemon, rind finely grated, juiced

Method

• Step 1 Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place the potato in a large saucepan and cover with water. Bring to a simmer over high heat and cook for 5-7 minutes, until the potato is just tender. Drain and return to the pan. Add 1 tbs oil. Cover the saucepan and shake to toss the potato and rough up the edges a little.
• Step 2 Transfer the potato to a prepared tray and dust with the flour. Add the sweet potato to the tray. Season with salt and sprinkle with paprika. Drizzle with the remaining 80ml (1 ⁄3 cup) oil and roast for 25 minutes. Turn and roast for a further 25 minutes or until all the potato is golden. Add the chorizo and onion to the tray and cook for a further 15 minutes or until the chorizo is browned.
• Step 3 Meanwhile, sprinkle the manchego cheese over the remaining prepared tray to form discs, about 6-7cm each. Bake for 5 minutes or until light golden and melted. Drape the discs over a rolling pin or clean bottle and set aside to cool.
• Step 4 For the sour cream dressing, combine the sour cream, garlic, lemon rind, lemon juice and 1 tbs water in a bowl.
• Step 5 Arrange the potato mixture, rocket and manchego crisps on a serving platter. Drizzle with the sour cream dressing.