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Baked Potatoes, Peppers & Chorizo

Serves 4
This colorful crunchy dish is a meal in itself - just add a few green leaves on the side. Or serve it alongside grilled chicken or as part of a grilled vegetable meal.

You'll find this recipe and many more like it in my book, SIZZLE: SENSATIONAL BARBECUE FOOD.
Baked Potatoes, Peppers & Chorizo

2 red and 2 yellow bell peppers (capsicums)
About 4-6 large floury potatoes, peeled and roughly cut into fat fingers (see note)
Salt and freshly ground black pepper to taste
3 Tbsp extra-virgin olive oil
3 fresh chorizo sausages
2 Tbsp fresh rosemary leaves

[US Measurements | Metric ]
1 Halve peppers, remove cores and seeds, and cut each half into three pieces. Put potatoes and peppers in a large shallow roasting pan. Season with salt and pepper and drizzle with oil.

2 Cook vegetables for about 1 hour in an oven preheated to 400˚F (200˚C), turning them over once or twice, or until golden and crisp.

3 Meanwhile, cook chorizo sausages over medium heat on an oiled barbecue hot plate (cast-iron griddle) for a few minutes or until cooked through. Slice thickly, then add sausages along with the rosemary to the roasting pan containing potatoes and peppers. Cook for another 5 minutes, then transfer to a serving dish. Serve hot.

Note: Floury describes the texture of the potato. Floury potatoes are low in moisture and sugar and high in starch and are excellent for mashing and for roasting and cooking in coals. Examples include russet Burbank, Dakota, or King Edward.

Photo Credit: Aaron McLean

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