This may become my new favorite potato dish. Spicy, savory, and simply irresistible. Mexican food, marry me.
4 large potatoes, peeled and cubed (no need to peel if using new potatoes);
2 tbsp chili oil;
300 g (or 10 oz) Mexican chorizo with casings removed;
1 onion, finely diced;
cilantro or parsley (optional)
Cook the potato cubes in the heated oil in the frying pan for about 20-30 minutes. As per usual, you want them crispy on the outside and soft on the inside. You don’t want them falling apart, though. Stir occasionally.
Meanwhile, crumble the chorizo and cook it in a separate pan. In a few minutes, add the sliced onion. Cook for some 8 minutes.
Combine the contents of both pans. Stir often to make sure nothing sticks to the pan. Cook for another few minutes to make sure potatoes absorb some of the chorizo yumminess.
Add salt and chopped cilantro or parsley if using.