Chorizo Cheese Potato Wraps
From Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends
Hands on time: 10-15 minutes
Oven time: 25 minutes
Serves 4 (or in my house …2)
3 large russet potatoes
12 thin slices of cured chorizo sausage (already cooked), sliced across
1 cup old cheddar cheese, grated
1. Preheat oven to 400°F/200°C and line a large rimmed baking sheet with parchment paper. You will need a second baking sheet the same size and another sheet of parchment as well.
2. Peel the potatoes and thinly slice them lengthwise into ¼” slices . The book suggests that each potato will turn out 24 slices, but I used my mandolin and made more. I can’t imagine using a knife to get them that thin.
3. Once the potatoes are sliced, line them up on a baking sheet (Anna brushes the parchment with vegetable oil, but I didn’t find it needed any). Place a thin slice of chorizo on the center of each potato. Sprinkle some grated cheese over top, keeping the edges of the potato clear. Top with another slice of potato.
4. Place a second sheet of parchment over the potatoes…don’t miss this step or they will stick to the bottom of the top pan. Place another baking pan over top and bake in the center of the oven for 15 minutes. Remove the top baking pan and parchment that is covering the potatoes and continue to bake for 8 minutes or until golden and crisp.
Serve them warm or at room temperature…and be prepared to make another batch!