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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. —Genius Recipes
Serves 2 to 4
- 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
- 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.)
- 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.
- 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.
- 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.
- Meanwhile, slice the onion in half, then thinly slice each half. Thinly slice the garlic cloves.
- 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.
- 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.
- Add 1 1/2 tablespoons of vinegar to the sauté pan and stir for 30 seconds before removing the pan from the heat.
- 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.
- 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.
- Put the potatoes into a medium-sized bowl with the sautéed chorizo, onions, garlic, and parsley. Toss.
- Taste, adjust the seasoning and vinegar to your liking, and serve.
- This recipe is a Community Pick!