Categories: Sides

Ingredients

• 3/4 cup chopped dry-cured Chorizo
• 1 tbsp. olive oil
• 1 1/2 parcooked baby Yukon Gold potatoes, halved
• 1 tbsp. garlic, sliced
• 5/8 tsp kosher salt
• 1/2 tsp paprika
• 1 tsp chopped fresh oregano
• 1 tbsp. chopped fresh parsley

Directions

1. Cook chorizo in olive oil in a large skillet over medium-high until crispy, 5-6 minutes. Remove chorizo; reserve dripping. Add potatoes, garlic, salt, paprika and oregano to the skillet. Cook until golden, 8-10 minutes. Add chorizo; top with parsley.

Email to a friend | Print this recipe | Back