Roasted Potatoes with Chorizo

Step 1

Preheat your oven to 425°F. Cut the 2 lb potatoes into 1-inch cubes and place them in a large bowl.

Step 2

Add 2 tbsp of the olive oil, 1 tsp salt, and 0.5 tsp black pepper to the potatoes. Toss well to coat evenly.

Step 3

Spread the potatoes in a single layer on a baking sheet. Roast for 25 minutes, until they start to brown and crisp on the edges.

Step 4

While the potatoes roast, slice the 8 oz chorizo into 1/4-inch rounds and chop the 2 red and 2 green chili peppers (remove seeds for less heat).

Step 5

After 25 minutes, remove the baking sheet and scatter the chorizo and chilies over the potatoes. Drizzle with the remaining 1 tbsp olive oil.

Step 6

Return to the oven and roast for another 15 minutes, until the chorizo is browned and the potatoes are fork-tender and crispy.

Step 7

Remove from the oven and toss with the 0.25 cup chopped fresh parsley. Serve hot, with extra chili on the side if you like.