Categories: Sides

Ingredients

• 2 tbsp olive oil
• 1 small white or yellow onion, halved lengthwise and very thinly sliced
• 3 to 4 oz. cured chorizo, sliced about 1/3" thick
• 1 lb. small red potatoes, washed, dried and sliced 1/8" thick
• 3 garlic cloves, thinly sliced
• 2 to 3 sprigs fresh thyme
• 1 fresh bay leaf or 2 dried
• Kosher salt and black pepper
• 1 tbsp finely chopped fresh herbs, such as parsley, dill or chives

Directions

1. Heat the oil in a 12" skillet or saute pan with a tight-fitting lid over medium heat. Add the onion and chorizo and cook, stirring occasionally, for about 10 minutes, until onion is wilted and slightly golden.

2. Add the potatoes, garlic, thyme and bay leaf and season with salt and pepper. Toss to coat all the ingredients with the fat and seasonings.

3. Spread in an even layer, cover the pan, and cook very gently for 30 to 35 minutes, turning the potatoes over with a spatula two or three times. When the potatoes are fork-tender but not falling apart, remove the remains of the thyme sprigs and the bay leaf.

4. Sprinkle the chopped herbs all over and serve hot.

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