Recipe - Roasted Potato-Chorizo Hors Doeuvres

2 One half pound Baby red potatoes
3 tablespoon Olive oil
1 teaspoon Dried oregano; crumbled
1 teaspoon Salt
1 teaspoon Freshlyground black pepper
1 pound Chorizo
1 Lime; quartered
1 Recipe ArbolAvocado Salsa;
see * Note

* Note: See the "ArbolAvocado Salsa" recipe which is included in this
collection.

In a saucepan of actively boiling lightlysalted water, blanch the potatoes
for 8 to 10 minutes, or until the tines of a fork will just pierce the
surface. Drain and, when cool enough to handle, cut them in half and score
the cut side of each with the tines of a fork. Preheat the oven to 375
degrees and heat a large castiron skillet over medium heat. In a bowl,
combine the potatoes with the olive oil, oregano, salt, and pepper and toss
together until evenly coated. Transfer the potatoes to the hot skillet and
spread them out into an even layer so they are hardly touching each other.
Heat until sizzling, then transfer the skillet to the hot oven. Toast,
turning over every 10 minutes, for about 30 minutes, until very crisp and
golden. While the potatoes are roasting, heat a large nonstick skillet
over mediumhigh heat and add 2 tablespoons water. Cook the sausages for
about 20 minutes, turning occasionally and pouring off the fat as it
accumulates. Drain the sausages briefly on a double thickness of paper
towels and slice them 3/4inch thick. Place a slice of sausage on top of
each roasted potato half and secure with a toothpick. Assemble the hors
d'oeuvres on a platter and squeeze a little lime juice over them. Serve,
accompanied by the ArborAvocado Salsa. This recipe yields 6