Spicy Chorizo Hasselback Potatoes

250g chorizo sausage, skinned and diced

8 – 10 large potatoes
50g butter
60ml olive oil
15ml smoked paprika
250ml sour cream
a small bunch of chives, chopped

Preheat your oven to 200℃.
Add the diced chorizo sausage to a dry frying pan and place over medium high heat. Cook until the sausage is crispy and the fat has rendered.
Spoon into a small bowl and reserve the fat from the sausage.
Place a potato on a chopping board and now place a chopstick (or the handle of a wooden spoon) horizontally, at the top end of the potato and another on the bottom – you are boxing the potato in with two chopsticks on either side, i.e. top and bottom, so that you do not cut through when you make incisions. Cut across the potato at 3mm intervals.
Place the cut potatoes in a roasting tin.
Melt the butter and mix it with the olive oil as well as the reserved fat from the chorizo sausage. Spoon this mixture over the cut potatoes and sprinkle liberally with salt and the smoked paprika.
Put the roasting tin in the oven and cook for about 1 hour 15 minutes, testing to see whether the flesh is soft.
Add the sour cream, cooked sausage and chopped chives to a bowl and mix through.
Transfer the warm potatoes to a serving platter and spoon a dollop of the sour cream mixture on each.
Serve with the extra chorizo-sour cream dressing.

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