Roasted Potato-Chorizo Hors D'oeuvres
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Roasted Potato-Chorizo Hors D'oeuvres
Last updated 6/12/2012 12:59:41 AM. Recipe ID 22678. Report a problem with this recipe.
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      Title: Roasted potato-chorizo hors d'oeuvres
 Categories: Toohot
      Yield: 4 Servings
  2 1/2 lb Baby red potatoes
      3 tb Olive oil
      1 ts Dried oregano, crumbled
      1 ts Salt
      1 ts Freshly ground black pepper
      1 lb Chorizo
      1    Lime, quartered
      1    Recipe Arbol-Avocado Salsa
           (recipe follows)
  In a saucepan of actively boiling lightly salted water, blanch the
  potatoes for 8 to 10 minutes, or until the tines of a fork will just
  pierce the surface. Drain and, when cool enough to handle, cu them in
  half and score the cut side of each with the tines of a fork.
  Preheat the oven to 375 degrees an heat a large cast-iron skillet over
  medium heat. In a bowl, combine the potatoes with the olive oil,
  oregano, salt, and pepper and toss together until evenly coated.
  Transfer the potatoes to the hot skillet and spread them out into an
  even layer so they are hardly touching each other. Heat until
  sizzling, then transfer the skillet to the hot oven. Toast, turning
  over every 10 minutes, for about 30 minutes, until very crisp and
  While the potatoes are roasting, heat a large non-stick skillet over
  medium-high heat and add 2 tablespoons water. Cook the sausages for
  about 20 minutes, turning occasionally and pouring off the fat as it
  accumulates. Drain the sausages briefly on a double thickness of
  paper towels and slice them 3/4 thick. Place a slice of sausage on
  top of each roasted potato half and secure with a toothpick. Assemble
  the hors d'oeuvres on a platter and squeeze a little lime juice over
  them. Serve, accompanied by the Arbor-Avocado Salsa.
  Yield: 6 servings.

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Recipe ID 22678 (Apr 03, 2005)

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