Roasted Chorizo with Potato

Instructions

1. 1

   Preheat oven to 425°F. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.

   Tip: Use a rimmed sheet pan to prevent oil from dripping onto the oven floor.

2. 2

   Roast potatoes for 18-20 minutes until they begin to soften and develop golden edges, stirring halfway through.

3. 3

   While potatoes are roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo slices and cook for 4-5 minutes, stirring occasionally, until edges are crispy and fat renders.

   Tip: The chorizo will release its own oils, so don't worry if it seems dry at first.

4. 4

   Remove chorizo with a slotted spoon and set aside on a paper towel-lined plate. Add minced garlic and onion wedges to the remaining chorizo fat in the skillet, sautéing for 2-3 minutes until fragrant and softened.

5. 5

   Remove the partially roasted potatoes from the oven and transfer them to the skillet with the garlic and onion mixture. Toss everything together gently.

   Tip: This combines the flavors and allows the potatoes to finish cooking with the aromatics.

6. 6

   Return the skillet to the oven and roast for another 12-15 minutes until potatoes are tender and golden brown.

7. 7

   Remove from oven and stir in the cooked chorizo slices and smoked paprika, tossing to combine evenly and coat everything with the paprika spice.

   Tip: The heat of the pan will bloom the paprika's flavors.

8. 8

   Garnish generously with fresh cilantro and serve hot with lime wedges on the side for brightness.

   Tip: A squeeze of fresh lime juice just before eating adds a nice contrast to the smoky, savory flavors.