Toro Bravo's Warm Potato Salad with Vinegar and Chorizo

November 8, 2017


Author Notes: This so-called potato salad’s flavors are bright and feisty, and it’s served warm in loose tangles instead of a slick mound. Most importantly, it’s everything you want a potato to be—from the *other* side of the spectrum: golden, well-salted, and crisp all over. If you can imagine a salad whose spirit animal is a bag of salt & vinegar chips, this would be it.
Adapted slightly from Toro Bravo: Stories. Recipes. No Bull. (McSweeney's Insatiables, 2013). To read the full story, head here.

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Serves: 2 to 4

Ingredients

  • 6 small-to-medium Yukon Gold potatoes (about 1 1/2 pounds), sliced 1/4-inch thin
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) finely diced Spanish chorizo
  • 1 small yellow onion
  • 5 cloves garlic
  • 3 1/2 tablespoons sauvignon blanc vinegar or other white wine vinegar, divided
  • 1/4 cup roughly chopped or torn parsley leaves

Directions

  1. Heat the oven to 450° F with racks in the upper and lower thirds and place 2 sheet pans in the oven to warm. (Note: Later you will pour vinegar into this pan to release the potatoes, so be sure to use a pan with a lip.)
  2. Put your sliced potatoes in a medium bowl along with the 2 tablespoons of the olive oil and the salt and pepper, and toss to mix.
  3. Pull the warmed sheet pans out of the oven and spread the sliced and seasoned potatoes as evenly as possible over them in a single layer.
  4. Put the pans back into the oven and roast the potatoes for 15 minutes on one side. Flip the potatoes (if they’re still very pale underneath or sticking a lot, feel free to leave them a few minutes longer before flipping). Rotate the pans, and roast the potatoes for 8 minutes on the other side.
  5. Meanwhile, slice the onion in half, then thinly slice each half. Thinly slice the garlic cloves.
  6. Put the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the chorizo and sauté it for 30 seconds.
  7. Add the onion and garlic and lower the heat to medium and sauté everything for about 5 minutes, until the onion is just starting to turn translucent.
  8. Add 1 1/2 tablespoons of vinegar to the sauté pan and stir for 30 seconds before removing the pan from the heat.
  9. After the potatoes have roasted till golden on both sides and are tender, broil them for 3 or 4 minutes until they are nicely crisped on top.
  10. Drizzle the remaining 2 tablespoons vinegar over the potatoes on the sheet pan, then use the back side of a spatula to scrape the potatoes off the pans.
  11. Put the potatoes into a medium-sized bowl with the sautéed chorizo, onions, garlic, and parsley. Toss.
  12. Taste, adjust the seasoning and vinegar to your liking, and serve.

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Reviews (16) Questions (0)

16 Reviews

judy November 19, 2017
I would include the vinegar in the toss at the beginning. Put oil herbs, garlic and vinegar into large bowl. toss until well combined then add veggies and toss until well coated. Then bake in oven spread on trays lined with baking paper. All done and delicious. I think I might give this a try with a couple of added parsnips for they thanksgiving. Thanks for the inspiration.
 
Marika V. November 12, 2017
I used a non stick baking paper under the potatoes super easy recipe super tasty!
 
Amble November 11, 2017
Thinking about trying this with the sweet potatoes I just got from my CSA.
 
Patricia November 11, 2017
Looks appetizing!!but I don’t like vinegar’s smell. Can I don’t use it or what I can use instead? Thanks
 
meganvt01 November 10, 2017
This was fabulous! Loved all the textures and flavors.
 
Evan L. November 9, 2017
If you end the cookbook "Toro Bravo" you should check out the newest cookbook from John Gorham's newest book, "Hello My Name Is Tasty." It was released around the vend of August and has a ton of amazing recipes in it.
 
Sara N. November 8, 2017
Will the quality of the dish or the flavor profile be different if we omit the chorizo?
 
Kristen M. November 8, 2017
The flavor will change quite a bit, but this technique will take well to other flavors—if you want to add back a bit of the smokiness, a pinch of smoked paprika would do it.
 
mela November 8, 2017
Sounds absolutely wonderful. This is for dinner!
 
Kristen M. November 8, 2017
I like your style!
 
janet T. November 8, 2017
Sounds like too much work.<br />
 
tastysweet November 8, 2017
I am concerned about this recipe only because it looks like it needs to be served immediately. Is this correct?
 
Kristen M. November 8, 2017
No, it actually holds up nicely and tastes good warm or at room temperature. The Toro Bravo cookbook even says it even reheats well, but I haven't tried doing so in the oven yet, which I think would be better than in the microwave, for better crispness.
 
Kristen M. November 8, 2017
Also Janet, it's surprisingly little work, and quicker than boiling, baking, or even roasting in bigger pieces.
 
tastysweet November 8, 2017
Kristen, I would think that the potatoes after sitting would have a tendency to kind of wilt. How long might these be able to sit and still have the crisp taste?<br />
 
Kristen M. November 10, 2017
It holds up pretty well, but one way you could make it up to several hours ahead but keep it from losing any crisp would be to roast the potatoes earlier in the day and hold them at room temp, then briefly broil them to warm and crisp them up before serving. You could also sauté the chorizo, onions, and garlic ahead and rewarm it (this part could even be done the day before and chilled). The parsley could be torn and stirred in at the last minute.