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Smashed Garlic Papas with Chorizo, Manchego, and Fresh Herb Topping

Absolutely delicious! How long can you resist?? Submitted by Ashley Mincey
Absolutely delicious! How long can you resist?? Submitted by Ashley Mincey
These papas (potato) bites are incredibly satisfying. They are creamy, crispy, salty, sharp, nutty, and herbaceous. These are perfect vehicles to be paired with a crisp white wine or prosecco. These appetizers are a great Spanish play on loaded baked potatoes where sophistication and flavor unite.

Ingredients

•4 garlic cloves •roughly ⅓ - ½ cup Olive oil for drizzling and greasing •16 baby or new potatoes •¼ cup kosher salt, plus ¾ teaspoon •5 oz. Spanish chorizo, casing removed •1½ teaspoon. fresh rosemary, chopped •1½ cup frozen petite peas •½ teaspoon. fresh thyme •4 tablespoon. sour cream (optional) •2 oz. manchego

Nutritional information

No nutrition information available

Instructions

1Preheat the oven to 400F degrees, place garlic in foil. Drizzle with olive oil; close the foil into a packet. Roast for 25 minutes. 2Meanwhile, using the ¼ cup of kosher salt, bring the potatoes to a boil uncovered in salted water. While the potatoes are boiling, cook and break up the chorizo thoroughly for 7 minutes on medium high heat. Remove the chorizo with a slotted spoon and reserve to the side. 3Cook potatoes until fork tender; drain. Place potatoes in a bowl to the side. 4Cover a cookie sheet with foil. Grease or spray liberally with olive oil. One by one on the foil, (leaving space in between each potato), take a grease potato masher and lightly smash down to break the skin and expose the creamy potato. Repeat for all potatoes. 5Drizzle olive oil over all the potatoes and season with ½ teaspoon of fresh, chopped rosemary and ½ teaspoon salt. Roast for 25 minutes. Rotating the pan once halfway through the cooking time. 6Place the peas in the same hot water from boiling the potatoes for 2 minutes. Strain out of the water. Dab dry with a paper towel. Finely chop or pulse together 1 cup of peas, the roasted garlic, remaining rosemary, thyme, and ¼ teaspoon. salt. 7. Assembly: Place the potatoes on a dish. Drizzle with sour cream. Top with chorizo, herbed pea topping, and grate lots of Manchego cheese right on top.