These Roasted Potato-Chorizo Hors D’Oeuvres offer a perfect balance of textures and flavors, making them an ideal starter for any gathering. The baby red potatoes are parboiled until tender, then roasted in a cast-iron skillet until golden and crisp on the outside. Each potato half is crowned with a slice of savory, spicy chorizo, adding a rich kick that complements the earthy potatoes. Served with a bright Arbol-Avocado Salsa and a squeeze of fresh lime, these bites bring vibrant Mediterranean-inspired zest to your table. They are simple to prepare, requiring minimal hands-on time, and can be assembled ahead of serving. Whether for a casual party, potluck, or as an elegant appetizer, these hors d’oeuvres are sure to be a hit.
Roasted Potato-Chorizo Hors D’Oeuvres
Description
These Roasted Potato-Chorizo Hors D'Oeuvres offer a perfect balance of textures and flavors, making them an ideal starter for any gathering. The baby red potatoes are parboiled until tender, then roasted in a cast-iron skillet until golden and crisp on the outside. Each potato half is crowned with a slice of savory, spicy chorizo, adding a rich kick that complements the earthy potatoes. Served with a bright Arbol-Avocado Salsa and a squeeze of fresh lime, these bites bring vibrant Mediterranean-inspired zest to your table. They are simple to prepare, requiring minimal hands-on time, and can be assembled ahead of serving. Whether for a casual party, potluck, or as an elegant appetizer, these hors d'oeuvres are sure to be a hit.Ingredients
Directions
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Bring a large saucepan of lightly salted water to a boil. Add the baby red potatoes and blanch for 8 to 10 minutes, or until just tender enough that the tines of a fork pierce the surface easily.
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Drain the potatoes well and let them cool until they are cool enough to handle. Cut each potato in half.
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Score the cut side of each potato half with the tines of a fork to help them crisp up during roasting.
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Preheat the oven to 375F (190C). Place a large cast-iron skillet over medium heat on the stovetop.
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In a large bowl, combine the halved potatoes, olive oil, dried oregano, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated.
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Transfer the seasoned potatoes to the preheated skillet. Spread them out in a single layer, ensuring they are hardly touching each other.
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Heat the skillet on the stovetop until the potatoes begin to sizzle. Then, transfer the entire skillet to the preheated oven.
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Roast for about 30 minutes, turning the potatoes over every 10 minutes, until they are very crisp and golden brown.
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While the potatoes are roasting, heat a large non-stick skillet over medium-high heat. Add 2 tablespoons of water to prevent sticking.
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Add the chorizo to the skillet. Cook for about 20 minutes, turning occasionally and pouring off the accumulated fat as it renders, until the sausage is fully cooked and browned.
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Drain the cooked chorizo briefly on a double thickness of paper towels to remove excess grease. Slice the chorizo into rounds approximately 3/4 inch thick.
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Remove the roasted potatoes from the oven. Place one slice of chorizo on top of each roasted potato half. Secure with a toothpick if necessary.
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Arrange the potato-chorizo bites on a serving platter. Squeeze fresh lime juice over the top.
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Serve immediately, accompanied by the Arbol-Avocado Salsa for dipping.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 364.4kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 4894.4mg204%
- Total Carbohydrate 52.1g18%
- Dietary Fiber 8.8g36%
- Sugars 2.5g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350F oven to maintain crispiness.
Substitutions: If fresh chorizo is unavailable, you can use high-quality smoked sausage or andouille, though the flavor profile will differ slightly.
Tip: Scoring the potatoes helps the oil penetrate and creates more surface area for crisping. Ensure the skillet is hot before transferring to the oven for the best crust.
Salsa: The Arbol-Avocado Salsa provides a creamy, spicy contrast. Make sure to prepare it just before serving to prevent the avocado from browning.
