We typically have dinner fairly early in the evening so about an hour before bedtime my kids start looking for snacks (and I do too). So before we can get too deep into a bag of chips or a package of Oreos I try to whip something up that doesn’t make me feel like I’m perpetuating childhood obesity. This dish is really satisfying and super easy to put together.
This version balances smoky spicy chorizo and sweet onions and garlic to make this potato dish so good your guests will be wiping their plates with a crusty piece of bread.
Generally you want potatoes to cook evenly and get a little crispy. Cutting them in the manner pictured ensures they cook throughout, the peak of the prism shape gets a nice crisp while the wider base cooks through. Cut the potato in half lengthwise, place the flat side down. Slice the potato, angling your knife at a varying angles.
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, mashed
- Pinch cayenne pepper (or more, depending on how you like it)
- Pinch paprika
- ½ tomato, chopped
- 2 lbs. potatoes (ish), cut into 1-inch long triangles (see pic in post)
- 1 cup chorizo for cooking, diced
- Steam the potatoes for about 10 min.
- Heat oil in skillet on medium-high.
- Add onion and garlic, saute until they sweat.
- Add cayenne, paprika, and tomatoes.
- Cook down for about 20 min, until it's all a thick paste.
- Set sauce aside.
- In skillet, saute chorizo until it begins to render its oil.
- Add the potatoes
- Cook the potatoes and chorizo together until the potatoes brown.
- Toss with the sauce, serve with a crusty bread.