My family probably has potatoes 3-4 times a week. I guess that’s a lot, but potatoes are awesome! They are cheap, versatile, and the most comforting of the comfort foods 😉 From frying to baking or boiling, potatoes can be whipped up in any which way, usually, in about 30 minutes. And, although I LOVE my go-to potatoes (fried with onions, mashed, and fully loaded baked potatoes), I also like to mix it up and try new methods and flavors. It’s fun for me, and it’s a good way to keep my kids interested in dinner 😉
A couple things about this recipe:
After spending 7 years in Russia, where potatoes are like air ;), and eating potatoes nearly every day, I have learned that the type of potatoes and oil make a huge difference. Organic potatoes and organic extra virgin olive oil are the only way to go, in my mind. The other trick with potatoes is not to overeat. Moderation is everything. But, that over stuffed, grossly full feeling is avoidable while still satisfying your potato craving 🙂
So, anyway, this is one of the potato recipes that I like to throw into the rotation ever once in a while. These potatoes are far richer and fattier than most of my potato recipes. In other words, these are great for special occasions… not weekly 😉 But, keep in mind that extra virgin olive oil can be substituted for the butter.
Also, choose a chorizo that you are familiar with. Some can be too spicy, too salty, or just plain old bad! So choose wisely. You can also use a mild type of pepperoni or salami, but chorizo it my favorite 😉
Finally, I make these potatoes in a cast iron skillet, but that is not necessary. If you do not have one or if yours is already being used, go ahead and cook these right on a baking sheet.
Ok, thats about all I got 😉 Make these potatoes… you’ll love ’em! And your family will too 😉
1 stick butter (or 1/2 c. evoo)
8-10 medium small potatoes
40-50 slices of chorizo or pepperoni
5 cloves garlic
1/4 tsp. pepper
3 sprigs rosemary
- Place the butter in a small bowl and microwave for 30-45 seconds. Mince the garlic and add it to the butter. Add the black pepper and combine.
- Cut 8-12 slices about 3/4 of the way through the potatoes. Try not to cut all the way through. Slice the chorizo (pepperoni or salami) into thin slices. If the slices have a diameter greater then an inch, but the slices in half as well.
- Slip the slices into the slits in the potatoes. Brush the butter and garlic mixture over the potatoes and chorizo. Try to get a little of the butter into every slit.
- Place the sprigs of rosemary across the potatoes. Bake at 400 degrees for 30-45 minutes. Poke the potatoes with a fork before removing them from the over. If tender, remove from oven and serve.