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Salt Baked Potatoes with Chorizo Mayonnaise and Escabeche of Vegetables

Potatoes baked in a salt crust, served with a homemade chorizo-infused mayonnaise and crisp pickled vegetable escabeche.

DinnerPotatoesChorizoVegetableMayonnaise
Estimated Nutrition
Calories
1772.1
kcal / serving
7088.4 kcal total
Carbs
28.7g
per serving
114.6 g total
Fat
173g
per serving
692.1 g total
Protein
26.3g
per serving
105.2 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
White Wine Vinegar
100
ml
Chardonnay Vinegar
Dairy
3
piece
Egg Yolks
free-range
Meat
400
g
Chorizo
cooked, diced
NutsSeeds
650
g
Rock Salt
for baking crust
1
tsp
Smoked Paprika
3
sprig
Thyme
leaves picked
1
piece
Garlic
crushed
1
piece
Table Salt
to season
1
piece
Black Pepper
cracked, to season
OilsFats
300
ml
Vegetable Oil
or rapeseed oil
300
ml
Vegetable Oil
for vinaigrette
Other
2
piece
Egg Whites
Vegetables
4
piece
Waxy Potatoes
medium, washed, skin on
1
piece
Beetroot
medium
1
piece
Turnip
medium
1
piece
Candy Striped Beetroot
medium
1
piece
Fennel
small
1
piece
Golden Beetroot
1
bunch
Watercress

Method

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