Ingredients

Step by step

1. Tip the chorizo into a cold frying pan with 1 teaspoon of olive oil. Fry over a low heat until the chorizo is crisp and golden. Use a slotted spoon to remove two-thirds of the chorizo to a plate leaving as much oil as you can in the pan. Leave to cool.
2. Put the potatoes in a big saucepan of cold water, put on the hob over a high heat and bring to the boil. Once the water is boiling, add the whole peeled garlic cloves and set a timer for 8 minutes, or cook until the potatoes are just tender when pierced. Drain well and let the potatoes steam dry.
3. Once the plated chorizo is cool, put it in a mini food processor, or equivalent, with the mayonnaise and boiled garlic cloves and whizz until well blended and quite smooth. Season with pepper and a squeeze of lemon juice to taste. Transfer to a serving bowl and chill if making ahead (see ‘Get ahead’, above)
4. Tip the drained potatoes onto one half of a large double-layered sheet of foil – it should be big enough so the spuds can sit in a single layer rather than heaped up. Drizzle with 2 tablespoons of olive oil and season with the salt flakes and some freshly ground pepper. Fold the other half of the foil over and tightly seal the potatoes in an ‘envelope’ by rolling up the edges. When ready to barbecue, put the foil parcel directly onto the grill of the hot barbecue and barbecue for about 20 minutes, flipping the parcel over halfway. Poke a hole in the parcel to check the potatoes are nicely charred and cooked through.
5. Quickly warm up the reserved chorizo and chorizo oil, then spoon a little over the bowl of mayonnaise and the rest over the potatoes. Toss the potatoes with the parsley, then serve with the chorizo mayonnaise for spooning over.