Roasted Potato-Chorizo Hors D’Oeuvres

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.

Cooking Method: Baking, Boiling, Roasting

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Advanced

Servings: 6

Calories: 364.4

Dietary: Gluten-free

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

2 1/2 pound Baby red potatoes
3 tablespoon Olive oil
1 teaspoon Dried oregano, crumbled
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 pound Chorizo
1 Lime, quartered
1 Recipe Arbol-Avocado Salsa

Directions

1
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.
2
Drain the potatoes well and let them cool until they are cool enough to handle. Cut each potato in half.
3
Score the cut side of each potato half with the tines of a fork to help them crisp up during roasting.
4
Preheat the oven to 375F (190C). Place a large cast-iron skillet over medium heat on the stovetop.
5
In a large bowl, combine the halved potatoes, olive oil, dried oregano, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated.
6
Transfer the seasoned potatoes to the preheated skillet. Spread them out in a single layer, ensuring they are hardly touching each other.
7
Heat the skillet on the stovetop until the potatoes begin to sizzle. Then, transfer the entire skillet to the preheated oven.
8
Roast for about 30 minutes, turning the potatoes over every 10 minutes, until they are very crisp and golden brown.
9
While the potatoes are roasting, heat a large non-stick skillet over medium-high heat. Add 2 tablespoons of water to prevent sticking.
10
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.
11
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.
12
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.
13
Arrange the potato-chorizo bites on a serving platter. Squeeze fresh lime juice over the top.
14
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.

Keywords: appetizer, hors doeuvres, roasted potatoes, chorizo, baby red potatoes, mediterranean, party food, spicy, sausage bites, cast iron, lime, oregano, salsa, avocado, arbol pepper, easy appetizer, finger food

Read it online: https://www.chefs-mate.com/recipe/roasted-potato-chorizo-hors-doeuvres/