I’ve called these “wraps”, because the potato slices wrap or cover the chorizo and cheese inside, making a tasty and portable snack.
Makes 12 wraps


  • Vegetable oil, for brushing

  • 3 large russet potatoes

  • 12 thin slices cured chorizo sausage (or cooked)

  • 1 cup grated Aged Cheddar cheese


  • 1.

    Preheat oven to 400F (200C). Line a baking tray with parchment paper and brush parchment with oil.

  • 2.

    Slice russet potatoes lengthwise into 24 slices, just under ¼-inch thick (using a mandolin is easiest). Place 12 potatoes slices onto prepared baking tray. Arrange a slice of chorizo on each potato slice and sprinkle with cheese, leaving edges of potato clear. Cover cheese with remaining potato slices. Place a sheet of parchment over “wraps” and place a second baking tray on top. Bake for 15 minutes, then remove top baking tray and parchment and bake until potatoes are golden brown, about 8 minutes more.

  • 3.

    Serve “wraps” warm or at room temperature.

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