Chorizo + Potatoes + Zucchini Roast
I wish I were a better food photographer...
Anyway, this was good, quick and easy:
- 3/4 lb. chorizo (3 links), sliced
- 5-6 small yukon gold potatoes, sliced thin
- 5-6 small blue potatoes, sliced thin
- 1 small zucchini, sliced thin
- olive oil
- salt & pepper
- fresh, minced rosemary
Fry chorizo in medium skillet until browned and fully cooked. Drain and set aside. Toss potatoes and zucchini in olive oil, or a little of the reserved fat from the chorizo, or both. Add salt, pepper, and rosemary. Roast in 375 degree oven 20-ish minutes, or until potatoes are barely tender. Add chorizo to reheat (about 5 more minutes).