2-Step Potato-Chorizo Hors d'Oeuvres

1. 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.

2. 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.

3. 3

   Preheat the oven to 375 degrees and heat a large cast-iron skillet over medium heat.

4. 4

   In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated.

5. 5

   Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other.

6. 6

   Heat until sizzling, then transfer the skillet to the hot oven.

7. 7

   Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden.

8. 8

   While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water.

9. 9

   Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates.

10. 10

    Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick.

11. 11

    Place a slice of sausage on top of each roasted potato half and secure with a toothpick.

12. 12

    Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them.

13. 13

    Serve, accompanied by Avocado Salsa.

* Per serving · 4 servings · Values may vary.