Baked Potatoes with Onions, Chorizo and Sour Cream – Paprika – Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), medium-sized
- 3 tablespoon olive oil
- 1 ½ teaspoon sea salt
- Pepper, freshly ground black
- 4 clove (s) garlic
- 5 medium onion (s), quartered
- 250 g sausae, Spanish (chorizo), sliced
- 2 cups sour cream
- 2 teaspoons, heaped paprika powder, noble sweet
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees top / bottom heat, or 180 degrees circulating air.
- Peel, wash, dry and cut the potatoes into quarters. Peel and slice 2 cloves of garlic. Put the potatoes and garlic in a bowl, add salt, pepper and oil and mix everything together well.
- Line a baking sheet with parchment paper, place the potato mixture on it and bake in the oven on the middle rack for about 25 minutes.
- In the meantime, peel and quarter the onions, peel the skin from the chorizo and cut the sausage into slices. Mix both with the potatoes on the baking sheet and continue baking until the potatoes are cooked through.
- Finely chop 2 cloves of garlic. Mix with the sour cream in a bowl and season the dip with paprika powder and salt.
- Serve the dip with the potato pan.
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