Souvlaki potatoes with feta, herbs and chorizo

Name: Souvlaki potatoes with feta, herbs and chorizo
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 large sebago potatoes, washed, patted dry with paper towel; 100ml olive oil; 3 fresh chorizo sausages, casings removed, roughly chopped; 1 garlic clove, crushed; 1 tbs finely chopped rosemary; ½ bunch oregano, leaves picked; 1/3 cup (95g) tzatziki; 2 tbs chilli sauce; 200g marinated feta; Mint leaves, to serve

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40m

Souvlaki potatoes with feta, herbs and chorizo

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Some like it hot. Add more chilli sauce if you do, or serve with pickled chillies.

6 large sebago potatoes, washed, patted dry with paper towel
100ml olive oil
3 fresh chorizo sausages, casings removed, roughly chopped
1 garlic clove, crushed
1 tbs finely chopped rosemary
½ bunch oregano, leaves picked
1/3 cup (95g) tzatziki
2 tbs chilli sauce
200g marinated feta
Mint leaves, to serve

Method

1.

Preheat oven to 220°C. Line a baking tray with baking paper.
2.

Prick potatoes all over with a fork and enclose individually in plastic wrap. Microwave on high for 12 minutes or until just tender. Allow to cool slightly, then unwrap and place on prepared tray. Drizzle with oil, season and roast for 40 minutes or until golden.
3.

In the last 10 minutes of potato cooking time, place chorizo in a non-stick frypan over medium heat. Cook for 10 minutes, stirring occasionally, or until golden.
4.

Add garlic, rosemary and half the oregano, and toss to combine, then remove from heat.
5.

Slice potatoes part-way through, lengthways, to open out. Drizzle with tzatziki and chilli sauce. Top with chorizo mixture and scatter with feta, mint and remaining oregano.