May 09, 2014 in roasted potato and chorizo salad, Spanish, barbecue, BBQ, vegetables, jon ashton, reynolds, oven bags, kitchen tip, make meal magic.
This post appears in Make Meal Magic
Prep Time: 10 minutes Cook Time: 45 minutes Makes: 6 servings
Spice up your next summer barbecue with a Spanish twist on a classic favorite: potato salad! Use an oven bag to trap in natural juices and free up space on the grill. And, be sure to use firm, fresh vegetables, which will cook in about the same time as the potatoes for better consistency.
Ingredients
1 tablespoon flour
1/4 cup olive oil
1 small onion, chopped
4 ounces chorizo sausage, sliced into 1/4-inch pieces
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2-inch thick
1 red bell pepper, diced
3 cloves garlic, finely minced
1 teaspoon paprika
1 cup chicken stock
1/2 cup chopped basil for garnish (optional)
Salt and pepper
Prep
Cook
REYNOLDS KITCHENS TIP: Free up some space on your grill this summer and make this simple and spicy side dish in an oven bag! The bag helps to trap in the Spanish flavors and natural juices so your potatoes wonât dry out. Plus, the bag will help keep your baking dish and oven clean so you can spend less time in the kitchen cleaning and more time outdoors with your loved ones!
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Through his work as Contributing Editor of Parade and Dash magazines, Jon can be seen on ABC, NBC, CBS and FOX affiliates across the nation as he travels on media tours and presentations for the Dash Around the Table Cook Show Tour.