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Chorizo and crispy potato salad with manchego crisps
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Summer salad with crispy potatoes, spicy chorizo, and rich manchego cheese.
Ingredients:
  • 1kg desiree potatoes, peeled, cut into 4cm pieces
  • 100ml extra virgin olive oil
  • 40.00 ml plain flour
  • 1kg sweet potatoes, peeled, cut into wedges
  • 2.50 gm paprika
  • 3 chorizo, sliced
  • 1 red onion, cut into wedges
  • 60g manchego cheese, finely grated
  • 150g rocket
  • 100g sour cream
  • 1 garlic clove, crushed
  • 1 lemon, rind finely grated, juiced
Instructions:
  • 1. Preheat your oven to 200C/180C fan forced and line 2 large baking trays with baking paper. 2. In a large saucepan, cover the potatoes with water and bring to a simmer over high heat. Cook for 5-7 minutes until the potatoes are just tender. 3. Drain the potatoes and return them to the pan. Add 1 tablespoon of oil, cover the saucepan, and shake to toss the potatoes and rough up the edges a little.
  • Place the potato on a lined tray and coat with flour. Arrange the sweet potato on the tray. Season with salt, sprinkle with paprika, and drizzle with the remaining 80ml (1⁄3 cup) oil. Roast for 25 minutes, then flip and roast for another 25 minutes until golden. Finally, add the chorizo and onion to the tray and cook for an additional 15 minutes, or until the chorizo is browned.
  • Sprinkle the manchego cheese evenly to create 6-7cm discs on the tray. Bake until lightly golden and melted, about 5 minutes. Gently shape the warm cheese discs over a rolling pin or bottle and allow them to cool.
  • Mix together tangy sour cream, pungent garlic, zesty lemon rind, refreshing lemon juice, and 1 tablespoon of water in a bowl to make the sour cream dressing.
  • Place the potato mixture, rocket, and manchego crisps elegantly on a platter and generously drizzle with the sour cream dressing.

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