Sheet Pan Chorizo and Smashed Potatoes

To a large pot add in a bag of small potatoes. Add water to cover the potatoes. Generously salt the water and add one cup of white vinegar. Bring to a boil for about 10 minutes or until the potatoes are fork tender. Drain the potatoes. Place them on a large sheet pan and gently press down on them to “smash” them.

Take the chorizo out of the casing and break it up/crumble it on the sheet pan with the potatoes.

Slice a yellow onion and disperse it throughout the chorizo. Drizzle a tablespoon of extra virgin olive oil over top. Sprinkle kosher salt and pepper to taste, along with 1 tsp of onion powder over top.

Place in a 400 degree oven for about 35-40 minutes. You may want to gently toss the chorizo and potatoes halfway through cooking!