Crispy Smashed Potatoes with “Chorizo” & Flaky Sea Salt
Recipe:
Crispy Smashed Potatoes with “Chorizo” & Flaky Sea Salt
Serves: 6-8 people
Prep Time: 30 min
Cooking: 35 min
Recipe By: Abbot’s Butcher
Ingredients
1 package Abbot’s Butcher “Chorizo”
2 pounds new or fingerling potatoes, washed
Olive oil, for drizzling
Freshly cracked black pepper, for garnish
Flaky sea salt, for garnish
½ cup non-dairy sour cream or homemade crema*
Fresh cilantro, for garnish
*See crema recipe here
Description
Potatoes are the perfect side dish to any hearty meal. These smashed potatoes provide delightfully crispy edges accented by charred “Chorizo” and flaky sea salt juxtaposed with a melt-in-your-mouth fluffy interior. This recipe may be your new favorite way to eat a potato.
Method
Place potatoes in a pot of cold, generously salted water. Bring to a boil. Boil the potatoes until just fork-tender, about 20-25 minutes.
Preheat the oven to 425F.
Drain the potatoes, pat dry, and transfer to an oiled baking tray.
Using the back of a measuring cup, smash each potato while keeping it in one piece.
Drizzle olive oil over potatoes and finish with freshly cracked black pepper and flaky sea salt.
Bake the potatoes for 30-35 minutes, or until golden and crispy.
While the potatoes are baking, prepare the “Chorizo” according to package instructions.
Remove potatoes from the oven and allow to cool slightly. Transfer to a serving tray and drizzle with sour cream or crema, then top with warm “Chorizo”. Finish with fresh cilantro to garnish.