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1
In a saucepan of actively boiling lightly salted water, blanch the potatoes for 8 to 10 minutes, or until the tines of a fork will just pierce the surface.
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2
Drain and, when cool enough to handle, cut them in half and score the cut side of each with the tines of a fork.
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3
Preheat the oven to 375 degrees and heat a large cast-iron skillet over medium heat.
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4
In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated.
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5
Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other.
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6
Heat until sizzling, then transfer the skillet to the hot oven.
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7
Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden.
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8
While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water.
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9
Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates.
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10
Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick.
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11
Place a slice of sausage on top of each roasted potato half and secure with a toothpick.
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12
Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them.
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13
Serve, accompanied by Avocado Salsa.
