Roasted Morcela with Potatoes and Onions

Method

1. 1
   • potato4
   • onion2
   • olive oil4 tbsp
   • smoked paprika1 tsp
   • saltto taste
   • black pepperto taste

   Season the potatoes and onion — Preheat the oven to 200°C (400°F). Toss the potato wedges and sliced onion with half the olive oil, smoked paprika, salt and black pepper on a large roasting tray.

2. 2
   • potato4
   • onion2

   Roast the potatoes and onions — Roast the potatoes and onions for 20 minutes, until they begin to soften and turn golden at the edges.

   ⏱20 min
3. 3
   • morcela400 g
   • potato4
   • garlic4
   • bay leaf2
   • olive oil4 tbsp

   Add the morcela to the tray — Remove the tray, nestle the morcela slices and garlic among the potatoes, tuck in the bay leaves and drizzle with the remaining olive oil.

4. 4
   • morcela400 g
   • potato4

   Finish roasting until tender — Return to the oven and roast for a further 15 minutes, until the morcela is heated through and lightly crisped at the edges and the potatoes are fully tender.

   ⏱15 min
5. 5
   • morcela400 g
   • potato4
   • bay leaf2
   • fresh parsley2 tbsp

   Garnish and serve hot — Discard the bay leaves, scatter with fresh parsley and serve the morcela and potatoes straight from the tray while hot.