This potato side would be welcome on just about any dinner plate, but it's particularly delicious paired with grilled steak or roasted chicken. Look for baby Yukon Gold in packages with the other potatoes; if you can’t find them, use 1 1/2 pounds of large Yukon Gold potatoes cut into 1-inch chunks. Other types of baby potatoes, such as red or white, aren’t the right texture for this side.

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Credit: Caitlin Bensel

Recipe Summary

Serves 4 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Cook chopped dry-cured Spanish chorizo in olive oil in a large skillet over medium-high until crispy, 5 to 6 minutes. Remove chorizo; reserve drippings. Add parcooked halved baby Yukon Gold potatoes, sliced garlic, kosher salt, paprika, and chopped fresh oregano to skillet. Cook until golden, 8 to 10 minutes. Add chorizo; top with chopped fresh parsley.


Nutrition Facts

245 calories; fat 10g; saturated fat 3g; protein 9g; carbohydrates 33g; fiber 3g; sugars 2g; sodium 355mg.