INGREDIENTS:  600g baby red-skinned potatoes  1 tablespoons olive oil  2 chorizo sausages, thinly sliced  1 red onion, cut into wedges  100g baby rocket leaves  1/2 cup Paul Newman's Own Southwest Ranch dressing

DIRECTIONS: 1. Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place potatoes on the lined tray. Drizzle with half the oil and season well with salt and pepper. Bake for 30 minutes or until tender. Remove from oven. Use a tea towel or potato masher to gently squash each potato to lightly crush. Drizzle with half the remaining oil. Bake for a further 15 minutes or until golden brown and crisp. Set aside to cool slightly. 2. Heat a char-grill pan on high. Cook chorizo for 1 minute, each side or until lightly charred. Transfer to a plate. Lightly brush onion with remaining oil. Cook on char-grill for 2 minutes each side or until lightly charred. Remove from heat. 3. Arrange the potato, chorizo, onion and rocket on a serving platter. Drizzle with dressing and serve immediately.