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
in·can·ta·tion
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.
