1/2 cup (not in casing) Chorizo
1/2 pound butter, cut into large dice
1/2 cup vegetable stock
8 small Maine potatoes, cut in half
1 tablespoon vegetable oil
2 teaspoon shallots and garlic, finely diced
1 tablespoon cilantro, chopped
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
2 tablespoons organic whole milk yogurt
2 tablespoons crumbled queso fresco
1 tablespoon chopped cilantro
Prepare the potatoes:
Place the butter, stock, and salt in a large, heavy-bottomed sauté pan. Place the potatoes face down and cook at medium heat until the butter starts to brown all the way through. Turn off the heat and let rest for 1 minute. Turn the potatoes over and cook at medium heat to finish, about 15 minutes. Set aside until you’re ready to serve.
Prepare the vinaigrette:
In a sauté pan set over medium heat, add the vegetable oil and cook the chorizo until it becomes crumbly and is cooked through, about 10 minutes. Add the shallots,garlic, and cilantro and cook for 1 minute. Add the sherry and olive oil and mix well with a wooden spoon. Season to taste with Kosher salt and freshly cracked pepper.
Place the potatoes on a plate in a snake-shaped line. Drizzle the warm chorizo vinaigrette over potatoes. Dollop 3 small spoonfuls of the yogurt alongside the potatoes, with 2 on one side and 1 on the other. Sprinkle the queso fresco and cilantro over the potatoes to finish.
Recipe credits: David Vargas