Salchipapa al Horno

Salchipapa al Horno

Recipes with Salchipapa

The oven version trades the fryer for a hot sheet pan. The sausage coins roast at high heat until their cut faces darken and the edges tighten; the potatoes go into the oven in a single layer and emerge with a dry, crisp surface. Less oil, same structure. Weeknight cooking without the splatter.

Prep Time

10 min

Cook Time

30 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 frankfurter sausages (salchichas)
  • 500g starchy potatoes
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp smoked paprika
  • Ketchup, mustard, mayonnaise to serve

Steps

1

Preheat the oven to 220°C (200°C fan). Place a large heavy baking sheet in the oven while it preheats. A cold tray produces steaming; a hot tray produces roasting.

2

Peel and cut the potatoes into strips about 1cm thick. Toss them in 2 tablespoons of the oil, the salt, and the smoked paprika until each strip is coated.

3

Remove the hot tray from the oven. Spread the potato strips in a single layer, leaving space between them. Return to the oven and roast for 20 minutes, turning once at the halfway mark.

4

While the potatoes roast, slice the frankfurters into 1.5cm rounds. Toss with the remaining 1 tablespoon of oil.

5

After 20 minutes, push the potato strips to the edges of the tray. Add the sausage coins to the centre, cut face down. Roast for a further 10 minutes until the cut faces of the sausage are browned and the potatoes are golden.

6

Transfer everything to plates. Serve with ketchup, mustard, and mayonnaise.

Tips

The single-layer rule matters. Crowded potatoes steam rather than roast and come out soft. If your baking sheet is too small, use two trays on separate racks and switch their positions halfway through. The smoked paprika on the potatoes compensates for the browning that deep frying provides automatically.