Crispy Chorizo Potatoes Recipe

Prepare potatoes

Wash the potatoes. If using baby potatoes, halve or quarter to get roughly 1–1.5-inch pieces. If using larger Yukon Gold, cut into 1-inch cubes so pieces cook evenly.

Par-cook potatoes (optional for extra crisp)

Place cut potatoes in a pot, cover with cold water and 1/2 tsp salt. Bring to a boil and simmer 5–7 minutes until just tender but not falling apart. Drain and let steam-dry 2 minutes.

Season potatoes

In a large bowl, combine the par-cooked (or raw) potatoes with olive oil, melted butter (or add butter to the pan later), smoked paprika, garlic powder, 2 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Cook chorizo

Heat a large heavy skillet over medium-high heat. Add diced chorizo and cook 3–5 minutes, stirring occasionally, until it releases oil and becomes crisp at the edges. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel, reserving rendered chorizo oil in the pan.

Crisp potatoes

If the pan is dry, add 1 tsp olive oil (or 1 tsp butter) to the reserved chorizo oil. Add seasoned potatoes in a single layer, leaving space (work in batches if needed). Cook without moving 4–5 minutes until browned on one side, then flip and brown other sides, total 10–12 minutes, stirring/turning occasionally to get evenly crisp edges. Taste and add remaining 1 tsp salt if needed.

Combine and finish

Return the cooked chorizo to the pan with the potatoes, stir to combine and heat through 1–2 minutes. Stir in most of the sliced green onions (reserve a little for garnish) and chopped parsley/cilantro. Remove from heat and keep warm while you make the cheese sauce.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–1.5 minutes until the mixture turns slightly golden and fragrant (do not brown).

Add milk

Slowly whisk in 1 cup whole milk (and 2 tablespoons cream if using) a little at a time to avoid lumps. Bring to a gentle simmer while whisking; simmer 2–3 minutes until the sauce thickens to coat the back of a spoon.

Finish sauce with cheese

Lower heat to low. Remove the pan from direct heat and whisk in grated cheddar and Monterey Jack (or your chosen cheeses) in small handfuls until fully melted and smooth. Stir in Dijon mustard, hot sauce or smoked paprika (if using), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in up to 2–4 tablespoons additional milk to reach desired consistency.

Keep warm

Keep the cheese sauce over the lowest heat, stirring occasionally, or set the pan over a warm (not hot) water bath to prevent skinning while you plate.

Place the crispy chorizo potatoes on a serving platter or individual plates. Spoon the warm cheese sauce over the potatoes (or serve sauce on the side for dipping).

Scatter the remaining sliced green onions and additional chopped parsley/cilantro over the top. Finish with a light dusting of smoked paprika or a few drops of hot sauce if desired.

Serve immediately while potatoes are crisp and sauce is warm.