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).
Eat. Repeat.
posted by Ashley at
10:08 PM
7 Comments:
Wow Ashley! This sounds like the perfect recipe for a lot of things I have either in my garden or I have been purchasing at the Farmer's Market back in Columbia (we are still in Hawaii). I will definately try this when I get back.
By
The Dingo (did not eat your baby), at 2:48 PM
I am anxious to try this recipe but wondered if the potatoes are to be peeled?
By
Anonymous, at 11:04 AM
I am planning to make this tomorrow for dinner and I am curious if two kinds of potatoes are necessary. I only purchased blue ones from the market. I also have zucchini coming out of my ears and so I might double the zuc!
By
The Dingo (did not eat your baby), at 6:50 PM
if anyone can think of a suitable vegetarian substitute for the chorizo, let me know. i've been racking my brain unsuccessfully.
By
duchessdoright, at 8:10 PM
you don't have to peel the potatoes, although i don't much like the peels on the blue potatoes, because they seem a little tougher than others. But that's probably just me.
As far as a substitue for the chorizo...tempeh? Seems like it would have the right texture. They sell some yummy marinated tempeh at Trader Joe's.
By
Ashley, at 7:51 PM
OK, so I'm sorry I didn't see your comment earlier, Rebecca. I assume you've already discovered that you can use whatever potatoes (or anything else for that matter) that you have on hand. I will say, however, that different types of potatoes cook at different rates, so just watch that if you cook them all together. And I'd skip using Russets in this recipe - anything small and waxy would be best.
By
Ashley, at 7:55 PM
Tempeh! Good thinking. I will check out the Planet Organic (since Trader Joe's doesn't exist in my neck of the woods.) Thanks Ashely!
By
duchessdoright, at 11:09 PM
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