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Smashed Potatoes with Chorizo (Potato Mofongo)
Yield: 4-6 servings
Both recipes Source: Andrea Curto-Randazzo Co-owner/Chef
Talula Miami Beach, Fla.
2 pounds IdahoŽ potatoes, peeled, rough chopped
1 cup hard chorizo, chopped
4 tablespoons unsalted butter
1/2 bunch chives, finely chopped
Salt, to taste
White pepper, to taste
1 cup sharp Cheddar cheese, shredded
Cook potatoes in boiling, salted water until soft. Drain and reserve.
In a non-stick, oven-safe pan, render chorizo until slightly brown. Fold in potatoes and gently smash them with a rubber spatula. Add butter, chives, salt and pepper. Mix well.
Sprinkle potatoes with cheese and immediately place in the oven. Broil for 30 to 45 seconds to brown cheese.
Garnish with a couple homemade potato chips (see below). Serve immediately.
Potato Chips
1 large IdahoŽ potato
Wash potato by scrubbing the skin, then slice into thin discs on a mandolin. Soak potato discs for 6 hours in 3 parts cold water, 1 part white wine vinegar. Rinse well and pat dry.
Fry in oil, preheated to 350°F, for 30 seconds to one minute, until golden brown. Make sure the chips do not stick together while frying. Remove and salt immediately.
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