Again Spanish-style potatoes the Nigella way: first fry up some slices of good chorizo in some olive oil in a wide saute pan, with some onion (omitted because out of onions here). Then, put in chunks of peeled raw potato. In the meanwhile, boil some water and put the oven on gas mark 6. Pour the boiling water on top of the potatoes so they are barely covered and boil for 10 minutes. Then put everything in an oven dish and put in the oven for about 30 or 40 minutes. The water will have evaporated by now, the potatoes are rustic brown at the edges, and taste really good because of the slightly hot chorizo. There are still some juices to go with crusty bread.
I had this today with a mozzarella and tomato - basil salad with plenty of olive oil, some chopped fried button mushrooms with a squeeze of lemon, and some slices of prosciutto on some rocket leaves.