Chorizo and crispy potato salad with manchego crisps

serves / 6 prep / 20 min­utes cook / 1 hour 15 min­utes

The Northern Star - - TASTE - Recipe by War­ren Men­des Photo by Guy Bai­ley

In­gre­di­ents

1kg de­siree pota­toes, peeled, cut into 4cm pieces

100ml ex­tra-vir­gin olive oil

2 tbsp plain flour

1kg sweet pota­toes, peeled, cut into wedges

1 tsp smoked pa­prika

3 chorizo, sliced

1 red onion, cut into wedges

60g manchego cheese, finely grated

150g rocket

SOUR CREAM DRESS­ING:

100g sour cream

1 gar­lic clove, crushed 1 lemon, rind finely grated, juiced

1. Pre­heat oven to 200C/180C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. Place the potato in a large saucepan and cover with water. Bring to a sim­mer over high heat and cook for 5-7 min­utes, un­til the potato is just ten­der. Drain and re­turn to the pan. Add 1 tbsp oil. Cover the saucepan and shake to toss the potato and rough up the edges a lit­tle.

2. Trans­fer the potato to a pre­pared tray and dust with the flour. Add the sweet potato to the tray. Sea­son with salt and sprin­kle with pa­prika. Driz­zle with the re­main­ing 80ml (1⁄3 cup) oil and roast for 25 min­utes. Turn and roast for a fur­ther 25 min­utes or un­til all the potato is golden. Add the chorizo and onion to the tray and cook for a fur­ther 15 min­utes or un­til the chorizo is browned.

3. Mean­while, sprin­kle the manchego cheese over the re­main­ing pre­pared tray to form discs, about 6-7cm each. Bake for 5 min­utes or un­til light golden and melted. Drape the discs over a rolling pin or clean bot­tle and set aside to cool.

4. For the sour cream dress­ing, com­bine the sour cream, gar­lic, lemon rind, lemon juice and 1 tbsp water in a bowl.

5. Ar­range the potato mix­ture, rocket and manchego crisps on a serv­ing plat­ter. Driz­zle with the sour cream dress­ing.

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