Sheet Pan Chorizo and Smashed Potatoes
Serves 820 mins prep45 mins cook
Super easy and delicious sheet pan chorizo and smashed potatoes, perfect for a taco bar line-up or a crowd.
0 servings
What you need
Instructions
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!View original recipe