1 ½poundsassorted baby potatoes, cut into 40 ¼-inch slices
2red bell peppers, cut into 40 ¾-inch pieces
2yellow bell peppers, cut into 40 ¾-inch pieces
2poblano peppers, cut into 40 ½-inch pieces
1red onion, coarsely chopped
4tablespoonsolive oil, divided
12ounceschorizo, cut into ¼-inch slices
Kosher salt and pepper
20 6-inchbamboo skewers
1bunch fresh cilantro
1bunch fresh parsley
Roasted Garlic Crème
6-7roasted garlic cloves*
⅓cupplain Greek yogurt
2tablespoonsfresh cilantro, finely chopped
Zest and juice of 1 lime
Kosher alt and pepper, to taste
Preheat oven to 375°F.
Place the potatoes on a large, rimmed baking sheet in a single layer. Place the peppers and onion on another large, rimmed baking sheet along with the halved lime.
Drizzle 2 tablespoons olive oil over potatoes, and the remaining 2 tablespoons olive oil over the vegetables. Sprinkle both baking sheets generously with salt and pepper.
Roast both trays for 20 minutes, stirring halfway through.
Place chorizo on a medium sheet pan and bake at same temperature for 15 minutes, stirring halfway through. Or, you can brown the slices in a skillet on the stove.
Squeeze the roasted lime halves evenly over the potatoes, peppers and onion, and chorizo.
Once the vegetables and chorizo are cool enough to handle, skewer 2 of each item onto the bamboo skewers, alternating with fresh cilantro and parsley leaves, as desired.
Rewarm assembled skewers in a low oven if needed or microwave.
Serve with Roasted Garlic Crème.
Roasted Garlic Crème
In a small bowl, mash the garlic cloves into a paste.
Add the crème fraiche, yogurt, lime zest and juice. Whisk until smooth.
Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
* To roast garlic, preheat oven to 400°F. Cut the top third off the garlic head to expose the cloves. Drizzle top with olive oil and sprinkle with salt and pepper. Completely enclose in heavy duty foil. Bake in preheated oven for 25-30 minutes. When cool enough to handle squeeze out cloves. They should be very soft and fragrant. Can be made 1 day ahead. Refrigerate. Reserve extra for another use, like schmearing on bread.