Roasted Potato & Chorizo Salad

How to make a Roasted Potato and Chorizo Salad.

INGREDIENTS: Serves 3-4

  • 4 ounces chorizo sausage, sliced into 1/4-inch pieces
  • 1 1/2 pounds potatoes, peeled and sliced 1/2-inch thick
  • 1 red bell pepper, diced
  • 3 cloves garlic, finely minced
  • 1 tablespoon flour
  • 1/4 cup olive oil
  • 1 small onion, chopped
  • 1 teaspoon paprika
  • 1 cup chicken stock
  • 1 Oven Bag
  • 1/2 cup chopped basil for garnish (optional)

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Place Oven Bag in 13x9x2-inch baking pan.
  3. Shake flour and paprika in bag.
  4. Add potatoes, bell pepper and garlic to bag.
  5. Gently squeeze oven bag to blend ingredients and arrange in an even layer.
  6. Roll down open end of oven bag two or three times so that it stays open and set aside.
  7. Heat oil in skillet on medium heat.
  8. Add onion and sausage, stirring until mixture starts to soften, about 5 minutes.
  9. Spoon evenly over ingredients in oven bag.
  10. Carefully pour chicken stock over ingredients in oven bag.
  11. Unroll open end of oven bag.
  12. Close oven bag with nylon tie, cut six 1/2-inch slits in top of bag.
  13. Tuck ends of oven bag in pan.
  14. Bake for 45 to 50 minutes or until potatoes are tender.
  15. Carefully cut the oven bag open.
  16. Spoon the salad into a serving dish.
  17. Garnish with chopped basil (optional).
  18. Serve warm or at room temperature.
  19. Enjoy!
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