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Smashed Potato and Chorizo Sheet Pan Salad
Smashed Potato and Chorizo Sheet Pan Salad
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Prep Time:
10 minutes
Cook Time:
33 minutes
Total Time:
43 minutes
Elevated salad with crispy smashed potatoes, salty chorizo, and zesty lime dressing.
Ingredients:
  • 11⁄2 pounds baby red or Yukon Gold potatoesKosher salt
  • 5 tablespoons extra- virgin olive oil, divided
  • 1 pound fresh Mexican chorizo, casings removed if using links
  • 4 medium scallions, white and pale green parts cut into 1-inch pieces and dark green parts thinly sliced, divided
  • Finely grated zest of 1 medium lime
  • Juice of 1 medium lime (about 2 tablespoons)
  • 1 small clove garlic, grated or minced
  • 1⁄2 medium romaine lettuce heart, sliced into thin ribbons
  • 4 ounces queso fresco cheese, crumbled (about 1 cup)
Instructions:
  • Boil and prep potatoes: In a large saucepan, combine the potatoes and 1 tablespoon of salt. Cover with water, then bring to a boil over high heat. Simmer until potatoes are tender, about 10 to 15 minutes. Drain, rinse with cold water, and allow the skins to dry in the colander.
  • While the oven is preheating to 450°F, place 2 racks in the oven to divide it into thirds and drizzle a rimmed baking sheet with 2 tablespoons of olive oil.
  • Flatten potatoes: After cooling, place the potatoes on the baking sheet. Coat them in oil by shaking the baking sheet. Flatten each potato to 1⁄4 inch thickness by pressing down with a measuring cup or drinking glass.
  • Sprinkle bite-sized clumps of chorizo in between the potatoes, then add the white and pale green parts of the scallions on top. Drizzle with 1 tablespoon of olive oil and season with 1⁄2 teaspoon of salt and a generous amount of pepper.
  • Roast potatoes until bottoms are golden brown, 20-25 minutes. Switch to broil on high, move to top rack, and broil until tops are golden brown, 3-4 minutes.
  • Make the vinaigrette by whisking lime zest, lime juice, garlic, remaining 2 tbsp olive oil, a generous pinch of salt, and several grinds of pepper in a small bowl.
  • To serve, place lettuce and thinly sliced dark green parts of the scallions over the potatoes and chorizo. Drizzle with vinaigrette and gently toss on the baking sheet to lightly wilt the lettuce and coat all ingredients. Adjust seasoning with salt and pepper, then sprinkle crumbled queso fresco on top. Serve directly from the baking sheet or transfer to a large serving bowl. Enjoy! If you enjoy this recipe, don't forget to rate it below!

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