Well, I don’t care if you say potato or potahto — I’m cool with either one — and we’re definitely not calling this whole thing off.
In fact, my Sunday Supper pals and I are going to help you get your next party started with a bang … and a plethora of potato appetizers!
Who doesn’t love a potato party? Not this girl!
One of my favorite Spanish tapas is patatas bravas, a delicious concoction of fried potato bites that are typically served with a spicy tomato aioli. Since we don’t do much frying in our house — and our diet really doesn’t call for fried foods drenched in mayonnaise either — I decided to try my hand at a healthier version on this classic dish.
Fat-free, cholesterol-free, and gluten-free (not to mention being an excellent source of vitamin C, potassium, and vitamin B6), Idaho® potatoes are naturally healthy … so why ruin all that with a trip through the deep-fat fryer?
Enter roasted Idaho® potatoes. Roasting brings out the natural flavors of the potato, and I’m pretty sure I don’t have to tell you that this cooking method saves a ton of fat and calories as well. I used gorgeous Idaho® purple potatoes in this recipe to add a vibrant pop of color to the skewers.
Do you know what happens when you roast Idaho® purple potatoes with a touch of Spanish paprika? It’s like the dial’s been turned to 11!
Now, while these roasted Idaho® potatoes could stand on their own (and I encourage you to make just this portion of the recipe for dinner sometime), I brought along a few friends to keep the foodie festivities going. Joining the potato party are earthy, roasted pearl onions and spicy smoked chorizo … and when all three are combined on a skewer, you have a delicious, Spanish-inspired appetizer stacked with flavor.
Oh … but we’re not stopping there, my friends!
No, my Spanish potato skewers don’t like hanging out at the party alone — and just as I cut out frying to make this a healthier dish, I’ve cut out the mayonnaise too, opting to serve these spicy bites with a delicious, smoky paprika dipping sauce made with Greek yogurt instead.
Now, the potato party’s complete!
- 2 pounds Idaho® potatoes, scrubbed and cut into 1-inch cubes
- 1 bag (14 ounces) frozen pearl onions, thawed and patted dry
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons smoked sweet Spanish paprika, divided
- Coarse salt and ground black pepper
- 12 ounces fully-cooked smoked chorizo sausage links
- ¾ cup Greek yogurt
- 2 teaspoons lemon juice
- 3 garlic cloves, grated
- ½ teaspoon salt
- Chopped chives for garnish (optional)
- Preheat the oven to 400°F.
- In a large bowl, combine the potatoes and pearl onions, then drizzle with 2 tablespoons olive oil. Sprinkle evenly with 1 teaspoon paprika, plus a liberal dose of salt and black pepper, then stir to evenly coat the potato mixture with the seasoning.
- Pour the potato mixture onto a large rimmed baking sheet, then roast until the potatoes are tender and the onions are golden, about 20 to 30 minutes, stopping to stir the potatoes and onions every 10 minutes to ensure they cook evenly. Remove from the oven and allow to cool.
- While the potatoes and onions are roasting, slice the chorizo links 1-inch pieces. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Saute the chorizo slices until brown on both sides, about 6 to 8 minutes. Remove from the heat, place on a paper towel-lined plate, and allow to cool.
- In a small bowl, stir together the Greek yogurt, lemon juice, grated garlic, salt, and 1 teaspoon paprika until thoroughly mixed. Place in the refrigerator until ready to serve.
- Once everything is cool to the touch, alternate the potato, onion, and chorizo pieces on skewers, dividing evenly. Serve with the paprika dipping sauce.
Also, you can substitute dried and cured Spanish chorizo for the smoked chorizo in this recipe. In this case, there's no need to cook the chorizo; just cut it into slices and add to the skewers. Do not buy Mexican chorizo for this dish; while one of my favorite taco fillings, Mexican chorizo won't work here.
Finally, this recipe makes about 24 2-inch skewers. Depending on the size of your skewers, it may make more or less.
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