Crispy Smashed Potatoes with Chorizo Butter
Crispy Smashed Potatoes with Chorizo Butter
Method:
Boil baby potatoes in salted water until fork tender.
Remove from the water and crush with a fork, allowing them to steam dry
In a heavy-bottomed skillet, melt Meuwly’s Chorizo Butter or plain butter over medium heat. Ideally the butter should be foaming slightly but not browning. Add a clove of garlic and fresh rosemary or thyme.
Fry the dry crushed potatoes in the butter until golden brown. Transfer to a baking sheet, baste with butter, and continue cooking in a 375F oven until crispy. For extra spicy potatoes, season with Meuwly’s Chorizo Rub.
Serve with Meuwly’s Rosemary Fennel Sausage or your favorite main course! Garnish with roasted tomatoes, green beans, and sliced green onions and fresh lemon juice.
