Chorizo and Hasselback Potatoes

Nutrition per serve

Ingredients

• 2pcs potato
• 1clove garlic
• 2pcs chorizo sausages
• 10g smoky barbecue seasoning
• 50g tomato paste
• 50g cheddar
• 50g baby spinach leaves
• 23ml olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Bake potatoes
   Preheat oven to 200C, fan-forced. Grease and line an oven tray with baking paper. Halve the unpeeled potatoes and put on a board, cut-side down. Cut slits 5mm apart across each potato half, taking care not to cut all the way through (see Kitchen hack). Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Bake, cut-side up, for 15 mins.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Halve the chorizo lengthwise.
   Combine the garlic, barbecue seasoning, half the tomato paste*, 2 tsp olive oil and 125ml (½ cup) water in a large bowl. Add the chorizo and turn to coat. Lightly season with salt and pepper.
3. Step 3 — Add chorizo mixture
   Add the chorizo to the potatoes on the tray, then pour over the remaining mixture in the bowl. Bake for a further 20 mins or until the potatoes are tender and the sauce is slightly thickened.
4. Step 4 — Melt cheese
   Cut the cheese into small chunks. Scatter the cheese over the tray bake and bake for 4 mins or until melted.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Pop the tray bake and dressed spinach on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen hack
   For easy breezy slicing, put a chopstick on either side of the potato, as this will prevent your knife cutting all the way through. Or, skip the hasselback slices and simply halve the potatoes before roasting instead.

Allergens

Sulfit, Milch