chorizo jalapeños roasted potatoes



1 pound fingerling potatoes, cubed
½ pound chorizo, uncased + crumbled
1 small white onion, diced
1/4 cup avocado olive oil
2  jalapeños, diced
1 tsp garlic salt
2 tbsp oregano
sea salt
black pepper


heat the oven to 450°.
toss the potatoes with oil + jalapeños + onions + chorizo.
season well with oregano, garlic, salt + pepper. 
transfer potato mixture to cast iron pan or baking sheet.
roast, 30 minutes then stir.
roast, 10 minutes or until crispy.
top with scallions or cilantro.

serve with fried eggs + mexican hot sauce. 


lauren richeson