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Potatoes with Chorizo

We recently served this wonderful dish with Spatchcock Chicken, but truly it would partner well with any simply roasted or grilled meat or poultry. The spicy Spanish chorizo provides a zingy note against the potato canvas, and because there is no cream in this recipe (the binder is olive oil) the dish, while robust, does not feel overly rich. Ready in under 30 minutes, this surprising combination might just become a stand-by in your kitchen!

Potatoes with Chorizo

1 ¼ lbs. new potatoes
3 tbs. olive oil
2 large shallots, finely chopped
4 ½ oz. Spanish chorizo (picante), diced
1 tbs. chopped fresh parsley

Cook the potatoes in a pot of boiling, salted water for 12-15 minutes, or until tender.

Heat the olive oil in another pan and add the shallots and chorizo. Saute for 2-3 minutes, or until the shallot is soft and the oil is released from the chorizo. Add the potatoes to the pan and, using a potato masher, roughly smash the potatoes. Add the chopped parsley and stir everything together well. If the mixture seems dry, add a bit more olive oil.

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