| What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month. I wanted to share this Smashed Potatoes with Chorizo recipe with you. A delicious and easy recipe you can whip up any time of year and is a real crowd pleaser! Full recipe below, and step-by-step photos below that. Enjoy! Smashed Potatoes with Chorizo Prep time: 20 minutes Cook time: 30 minutes Serves: 6 Ingredients:
2 lb. baby gold or red potatoes 2 tbsp olive oil Salt and pepper 12 oz. chorizo
Chimichurri: 1 cup fresh parsley 3 garlic cloves ⅓ cup olive oil 1 tbsp red wine vinegar ½ tsp salt ¼ tsp oregano ¼ tsp smoked paprika ¼ tsp red pepper flakes
Directions: - Add the potatoes to a large pot. Fill the pot with water so that the water covers them by 1 inch.
- Bring the potatoes to a boil and boil until the potatoes are barely fork tender. NOTE: if you boil the potatoes too long, they'll fall apart when you smash them, so keep a close eye on them.
- Drain the potatoes and wait until they're cool enough to handle before proceeding.
- Meanwhile, preheat the oven to 425° F.
- Transfer the potatoes to a large baking sheet, then use a glass to gently smash them. Brush each potato with a little olive oil, then sprinkle with salt and pepper.
- Roast the potatoes for 20-30 minutes, depending on the size of the potatoes, until they're crispy on the outside but soft inside.
- While the potatoes are roasting, make the chimichurri: add all ingredients to a food processor and pulse until smooth; set aside.
- Next, heat a skillet over medium heat, then cook the chorizo, breaking it up with a wooden spoon.
- Transfer the cooked potatoes to a serving platter, then spoon the chorizo and chimichurri overtop. Enjoy!
I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe! -Erin |
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