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.
•4 garlic cloves
•roughly 1/3 - 1/2 cup Olive oil for drizzling and greasing
•16 baby or new potatoes
•1/4 cup kosher salt, plus 3/4 teaspoon
•5 oz. Spanish chorizo, casing removed
•1 1/2 tsp. fresh rosemary, chopped
•1 1/2 cup frozen petite peas
•1/2 tsp. fresh thyme
•4 tbsp. sour cream (optional)
•2 oz. manchego
No nutrition information available
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 1/2 teaspoon of fresh, chopped rosemary and 1/2 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 1/4 tsp. 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.