INGREDIENTS – 6-8 Yukon Gold Potatoes – 1 tbsp Olive Oil – 2 tsp Spanish Paprika – 1/2 tsp Garlic Powder – 1/2 tsp Salt & Ground Pepper – 10 oz Spanish Chorizo PAPRIKA AIOLI – 1 cup Mayonnaise – 4 tsp Spanish Paprika – 1 tsp Garlic Powder
First off, it's utterly delicious. This is an easy dish to share at home. You can enjoy this for breakfast, dinner and it can be a main dish or a side dish. So versatile! The flavor is smoky, spicy and warm but the crispy texture is perfect.
Give the potatoes a wash, then dice them up, peelings and all. get that oil and seasonings all over each piece while its on the baking sheet.
ADD ALUMINUM FOIL TO YOUR BAKING SHEET FOR EASIER CLEAN UP! NOT REQUIRED BUT MUCH EASIER.
WHILE THE POTATOES ARE ROASTING, REMOVE THE CASING FROM THE CHORIZO, BREAK IT INTO CHUNKS.
GIVE THE AIOLI SOME TIME TO SEAL IN THE FLAVOR BY MIXING IT UP AND SETTING IT INTO THE FRIDGE.
COOK UP THE CHORIZO. KEEP THE CHORIZO FAT IN THE PAN, THEN ADD IN THE COOKED POTATOES.
LET THE POTATOES AND CHORIZO CRISP UP. THEN SERVE IT WITH YOUR AIOLI!