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1.
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Preheat oven to 400 degrees F. Peel (if you wish, I didnt) the potatoes, and cut them into 1 1/4 inch cubes.
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Place them into a large roasting pan, coat them with 1 tablespoon olive oil, salt and pepper, and toss well.
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Roast for 40 minutes, tossing after 20 minutes.
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2.
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In the meantime, make the sauce.
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Cut the chorizo into thick slices.
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In a large frying pan over medium heat, add the chorizo (without any oil) and saute for about 5 minutes, stirring frequently, until brown on all sides.
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Remove from pan and set aside.
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3.
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In the same frying pan over medium-low heat, add remaining olive oil.
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Add sliced garlic and cook for 1 minute, until tender.
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Add paprika and thyme, stir and cook for 1 minute.
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Add sherry (or armagnac or cognac) and chopped tomatoes.
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Stir and simmer sauce for 5 to 10 minutes, until thickened a bit.
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Season with salt and pepper.
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4.
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When the potatoes are golden and crisp, add them and the chorizo to the sauce.
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Stir and let all the ingredients incorporate for a few minutes.
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Sprinkle with fresh parsley and serve warm.
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Source: What to cook and how to cook it, by Jane Hornby.
