Argentinian Recipe
Thick cut provolone cheese, caramelized onions, chorizo Argentino, chimichurri sauce, housed mixed greens, and oven-roasted tomatoes; pommes frites
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Ingredients
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Cheese and Toppings
Pommes Frites
Method
Cheese and Toppings
- 1
Prepare the Chorizo
In a skillet over medium heat, cook the chorizo Argentino, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside.
- 2
- 3
Melt the Provolone Cheese
In a separate oven-safe skillet or pan, layer the thick cut provolone cheese on the bottom. Place under the broiler in the oven until the cheese is melted and bubbly, about 5-7 minutes.
- 4
Assemble the Dish
Once the cheese is melted, top it with the caramelized onions, cooked chorizo, and a generous drizzle of chimichurri sauce. Add the oven-roasted tomatoes and mixed greens on the side.
Pommes Frites
- 5
Prepare the Potatoes
Peel the potatoes and cut them into thin strips or wedges, about 1/4 inch thick. Soak them in cold water for 30 minutes to remove excess starch.
- 6
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- 7
Season the Potatoes
Drain the soaked potatoes and pat them dry with a kitchen towel. In a large bowl, toss the potatoes with olive oil, salt, and pepper until evenly coated.
- 8
Bake the Frites
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.