This year’s March Madness was full of upsets, but you’ll get nothing but cheers serving these Chorizo and Fingerling Potato Skewers with Roasted Garlic Crème during the Final Four games. It’s a hearty, gluten-free appetizer layered with bold flavors that’s an all-star for any get together.
These skewers have big flavor, bright color, and can be made ahead. The roasted potatoes balance the spice of the chorizo and the sweetness of the bell peppers. Yukon gold or butter potatoes will work as well if you can’t find a medley of fingerlings. Hopefully you can because you can’t beat their splash of color!
The trick with skewers is similar to cooking the Cod, Asparagus and Fennel Packets in our last post. You want all components done at the same time. Here, give the potatoes a 15-20 minute head start in the oven before assembling so they’re not still crunchy when the chorizo and peppers are done.
Twirling the assembled skewers in a mixture of olive oil, cumin, paprika, and black pepper before popping them in the oven adds another layer of flavor and sheen as they roast.
The skewers are super tasty on their own, but this make-ahead dip is hard to resist. It’s no secret I’m a huge fan of roasted garlic, and this was another opportunity to enjoy it again. It’s a simple, easy blend of sweet, tender roasted garlic cloves, tangy crème fraiche and Greek yogurt, then brightened with fresh lime and cilantro. A perfect complement for the skewers, and even a delicious spread on sandwiches and tacos! Hint, hint… Baked Tequila Lime Shrimp Tacos 🙂
Serve the roasted garlic crème alongside the skewers and finish with a squeeze of lime. Enjoy!!
*Recipe was adapted from BBC Goodfood
- 1 ½ lbs assorted fingerling potatoes, cut into 48 ¼-inch slices
- ¼ cup olive oil, divided
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coarsely ground black pepper
- 2 large red bell peppers, cut into 48 ¾-inch chunks
- 2 large yellow bell peppers, cut into 48 ¾-inch chunks
- 1 lb chorizo, cut into 48 ¼-inch slices
- 24 6- inch bamboo skewers
- 5-6 large cloves roasted garlic*, mashed
- ⅓ cup crème fraiche
- ⅓ cup plain Greek yogurt
- 1 tablespoon fresh cilantro, finely chopped
- Zest and juice of 1 lime
- Salt and pepper, to taste
Preheat oven to 400°F. Soak 24 bamboo skewers in water for at least 30 minutes. Place potato slices in a medium bowl. Add 2 tablespoons olive oil and rosemary. Season with salt and pepper. Toss to combine. Spread potatoes in a single layer on a large, rimmed baking sheet. Bake potatoes 15-18 minutes. Stir halfway through cooking time. Remove from oven when a fork meets some resistance. Potatoes should not be completely soft.
Maintain oven temperature. In a shallow bowl or dish, combine remaining 2 tablespoons olive oil with the cumin, paprika, and black pepper. Set aside. When potatoes are cool enough to handle, thread one piece each of yellow pepper, red pepper, potato, and chorizo on a skewer. Repeat order again on the same skewer for a total of eight pieces per skewer. Twirl the assembled skewer in the olive oil mixture to coat. Place skewer on parchment lined, rimmed baking sheet. Assemble remaining 23 skewers the same way, and coat with olive oil mixture. Drizzle any leftover olive oil mixture over the prepared skewers. (Can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before baking.) Bake 12-15 minutes in preheated oven until vegetables are softened and browned, and chorizo is heated through. Serve with Roasted Garlic Crème.
In a small bowl, whisk together roasted garlic, crème fraiche, yogurt, lime zest and juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
* To roast garlic cloves, preheat oven to 400°F. Separate cloves from bulb and place in a small baking dish or ramekin, unpeeled. Pour 2 tablespoon olive oil over cloves. Sprinkle with salt and pepper. Cover with foil. Bake in preheated oven for 25 minutes. Peel when cool enough to handle. Cloves should be very soft and fragrant. Mash with a fork. Can be made 1 day ahead. Refrigerate.