in Spain

Spanish potato skewers

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Ingredients for 4 servings:

  • 20 small potatoes, waxy
  • 1 chorizo
  • 2 cloves of garlic
  • 4 tbsp olive oil
  • some sea salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Boil the potatoes in their skins in salted water for about 10 minutes, then drain and halve. Cut the chorizo ​​into 10 slices. Then halve and cut into approximately 5 mm thick slices. Peel and finely chop the garlic, then mix with the olive oil. Brush the cut-side of the potatoes with garlic oil. Place half a slice of chorizo ​​between two potato halves and thread 5 chorizo ​​potatoes onto each wooden skewer. Grill the skewers on the side of a grill for about 10 minutes, turning frequently, and brush with the remaining oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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