Chorizo with Crispy Potato Wedges and Marinated Cabbage

Preheat the oven to 225 °C and line a baking sheet with parchment paper.

Wash the potatoes thoroughly and slice them into thin rounds. Spread them evenly on the baking sheet, drizzle with 1–2 tablespoons of oil, season with salt, black pepper, and dried rosemary, and gently mix. Place the baking sheet in the oven and bake for about 20 minutes.

Meanwhile, put the shredded cabbage in a bowl. Peel and grate the carrot, then add it to the cabbage. Season with wine vinegar, salt, black pepper, and sugar. Mix everything well and let it marinate.

Cut the chorizo sausage into smaller pieces.

After 20 minutes of baking the potatoes, add the chorizo to the baking sheet. Return the sheet to the oven and bake for another 10 minutes.

Serve the roasted potatoes, chorizo, and prepared coleslaw on plates, complemented with a bit of chipotle mayonnaise. Enjoy your meal.