Loaded with chorizo sausage, this roasted hasselback potato salad is a delicious way to take your usual potato salad up a notch. With just 15 minutes prep, this dish is as easy as it is delicious.
Serves66
Cook time40 mins40 minutes
Prep time15 mins15 minutes
Ingredients
1kg baby Red Royale or white potatoes
1 tbs olive oil
1 1/2 tsp smoked paprika
1 chorizo sausage, thinly sliced
1/2 cup (100g) aioli
1 tbs sherry vinegar
2 tbs coarsely chopped oregano
120g pkt Coles Australian Baby Spinach
330g jar roasted peppers (capsicum), drained, coarsely chopped
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 potato on a clean work surface. Place a chopstick along either side of the potato. Use a small, sharp knife to cut down to the level of the chopsticks at 3mm intervals (this stops you cutting all the way through). Repeat with the remaining potatoes.
Step 2
Place the potato in a large bowl with the oil and 1 tsp paprika and toss to combine. Arrange potatoes, cut-side up, on lined tray. Roast for 40 mins or until golden brown and tender.
Step 3
Meanwhile, cook chorizo in a frying pan over medium heat for 1-2 mins each side or until golden brown. Transfer to a plate lined with paper towel.
Step 4
Whisk the aioli, vinegar, oregano and remaining paprika in a bowl. Season.
Step 5
Arrange spinach, capsicum, olive, almond, potato and chorizo on a serving splatter. Drizzle with dressing.
0:00
Now, if I was a potato, I would be quite offended if you called me a side dish because quite often
0:04
the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,
0:10
a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with
0:16
great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose
0:23
the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy
0:30
baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's
0:35
starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really
0:40
well. Peel and slice your potato into slices about this thick. We start with thickened cream and some
0:46
milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this
0:52
potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice
0:58
big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going
1:02
to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it
1:07
down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,
1:13
pour over a thin layer of that cream mixture. In between layers, kind of push down on those
1:19
potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese
1:24
and the cream is so that it cooks nice and evenly, and when you cut through it later on,
1:28
that cheese will be beautifully dispersed all the way through. As you get towards the top,
1:32
you can start making these just a little prettier. Knowing that these first couple of layers are the
1:38
ones that people are going to see. 180 degrees for about an hour, don't cover it just straight
1:43
in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.
1:50
What could you serve this with? Anything. You could serve it with a piece of grilled fish. You
1:54
could serve it with some roast beef. That's the great thing about potatoes. They make everything
1:58
more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.
2:08
My next potato of choice is the brush potato. Now this is kind of a baked potato, the hasselback,
2:13
but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's
2:19
what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off
2:24
just a little bit. Cut through the potato, but not all the way through. So here's the trick.
2:28
You get yourself a couple of wooden spoons. Put one on either side, and then you can just
2:32
cut straight on through about a centimetre apart from each other. The last little slice, don't go
2:37
all the way to the bottom. Just cut into it just a little. You can see how it's going to open up
2:42
as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.
330g jar roasted peppers (capsicum), drained, coarsely chopped
1/3 cup (40g) green olives, halved
1/3 cup (55g) smoked almonds, chopped
Description
Loaded with chorizo sausage, this roasted hasselback potato salad is a delicious way to take your usual potato salad up a notch. With just 15 minutes prep, this dish is as easy as it is delicious.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 potato on a clean work surface. Place a chopstick along either side of the potato. Use a small, sharp knife to cut down to the level of the chopsticks at 3mm intervals (this stops you cutting all the way through). Repeat with the remaining potatoes.
Step 2
Place the potato in a large bowl with the oil and 1 tsp paprika and toss to combine. Arrange potatoes, cut-side up, on lined tray. Roast for 40 mins or until golden brown and tender.
Step 3
Meanwhile, cook chorizo in a frying pan over medium heat for 1-2 mins each side or until golden brown. Transfer to a plate lined with paper towel.
Step 4
Whisk the aioli, vinegar, oregano and remaining paprika in a bowl. Season.
Step 5
Arrange spinach, capsicum, olive, almond, potato and chorizo on a serving splatter. Drizzle with dressing.
