Caitlin Bensel
Serves 4 (serving size: about 1/2 cup)

This potato side would be welcome on just about any dinner plate, but it's particularly delicious paired with grilled steak or roasted chicken. Look for baby Yukon Gold in packages with the other potatoes; if you can’t find them, use 1 1/2 pounds of large Yukon Gold potatoes cut into 1-inch chunks. Other types of baby potatoes, such as red or white, aren’t the right texture for this side.

How to Make It

Cook chopped dry-cured Spanish chorizo in olive oil in a large skillet over medium-high until crispy, 5 to 6 minutes. Remove chorizo; reserve drippings. Add parcooked halved baby Yukon Gold potatoes, sliced garlic, kosher salt, paprika, and chopped fresh oregano to skillet. Cook until golden, 8 to 10 minutes. Add chorizo; top with chopped fresh parsley.

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