Categories: Sides
Ingredients
- 2 tbsp olive oil
- 1 small white or yellow onion, halved lengthwise and very thinly sliced
- 3 to 4 oz. cured chorizo, sliced about 1/3" thick
- 1 lb. small red potatoes, washed, dried and sliced 1/8" thick
- 3 garlic cloves, thinly sliced
- 2 to 3 sprigs fresh thyme
- 1 fresh bay leaf or 2 dried
- Kosher salt and black pepper
- 1 tbsp finely chopped fresh herbs, such as parsley, dill or chives
Directions
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Heat the oil in a 12" skillet or saute pan with a tight-fitting lid over medium heat. Add the onion and chorizo and cook, stirring occasionally, for about 10 minutes, until onion is wilted and slightly golden.
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Add the potatoes, garlic, thyme and bay leaf and season with salt and pepper. Toss to coat all the ingredients with the fat and seasonings.
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Spread in an even layer, cover the pan, and cook very gently for 30 to 35 minutes, turning the potatoes over with a spatula two or three times. When the potatoes are fork-tender but not falling apart, remove the remains of the thyme sprigs and the bay leaf.
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Sprinkle the chopped herbs all over and serve hot.