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Add a photoServings: 6
Ingredients
- 2Â 1/2 lb Baby red potatoes
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Dry oregano crumbled
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 1 lb Chorizo
- 1 x Lime quartered
- 1 x recipe Arbol-Avocado Salsa see * Note
Directions
- In a saucepan of actively boiling lightly-salted water, blanch the potatoes for 8 to 10 min, or possibly till the tines of a fork will just pierce the surface. Drain and, when cold sufficient to handle, cut them in half and score the cut side of each with the tines of a fork.
- Preheat the oven to 375 degrees and heat a large cast-iron skillet over medium heat.
- In a bowl, combine the potatoes with the extra virgin olive oil, oregano, salt, and pepper and toss together till proportionately coated. Transfer the potatoes to the warm skillet and spread them out into an even layer so they are hardly touching each other. Heat till sizzling, then transfer the skillet to the warm oven. Toast, turning over every 10 min, for about 30 min, till very crisp and golden brown.
- While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add in 2 Tbsp. water. Cook the sausages for about 20 min, 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-inch 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 539 | |
| Calories from Fat 323 | 60% |
| Total Fat 35.98g | 45% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1333mg | 56% |
| Potassium 1173mg | 34% |
| Total Carbs 32.55g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.06g | 1% |
| Protein 21.88g | 35% |
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