This spicy chorizo with crisp smashed potato salad is perfect for a mid-week meal.
- Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place potatoes on the lined tray. Drizzle with half the oil and season well with salt and pepper. Bake for 30 minutes or until tender. Remove from oven. Use a tea towel or potato masher to gently squash each potato to lightly crush. Drizzle with half the remaining oil. Bake for a further 15 minutes or until golden brown and crisp. Set aside to cool slightly.
- Heat a char-grill pan on high. Cook chorizo for 1 minute, each side or until lightly charred. Transfer to a plate. Lightly brush onion with remaining oil. Cook on char-grill for 2 minutes each side or until lightly charred. Remove from heat.
- Arrange the potato, chorizo, onion and rocket on a serving platter. Drizzle with dressing and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set