Ingredients:

  • 680g (1.5 lbs) Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 Liters (2 quarts) water
  • 15ml (1 tbsp) white vinegar
  • 250g (9 oz) Mexican pork chorizo, raw and loose
  • 30ml (2 tbsp) neutral oil
  • 0.5 medium white onion, finely diced
  • 1 tsp Kosher salt
  • 10g fresh cilantro, for garnish
  • 1 fresh lime, cut into wedges

Instructions:

  1. Place diced potatoes in a stockpot and cover with cold water. Add the vinegar and a pinch of salt.
  2. Bring the water to a boil, then reduce to a simmer. Cook for 5–7 minutes until fork-tender but still holding their shape.
  3. Drain the potatoes and allow them to steam-dry in the colander for 3 minutes to ensure maximum crispness.
  4. Heat a 12-inch cast-iron skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until the fat renders and the meat is browned.
  5. Add the diced onions to the skillet and sauté in the chorizo fat until translucent.
  6. Increase heat slightly and add the par-boiled potatoes. If the pan looks dry, add the neutral oil. Fry undisturbed for 3-4 minutes to develop a crust, then toss occasionally until potatoes are golden and crisp.
  7. Adjust seasoning with salt to taste. Garnish with fresh cilantro and serve with lime wedges.