Spanish Potato Skewers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 small potatoes, waxy
- 10 slices chorizo, about 5 mm thick
- 2 cloves garlic
- 4 tablespoon olive oil
- some sea salt
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in the skins in salted water for about 10 minutes, then drain and cut in half.
- Halve the chorizo slices. Peel and finely chop the garlic, then stir in the olive oil.
- Brush the cut side of the potatoes with garlic oil. Place half a slice of chorizo between 2 potato halves and stick 5 chorizo potatoes on a wooden skewer. Grill the skewers on the edge of a grill for about 10 minutes, turning them several times, brushing with the remaining oil.
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