SMASHED POTATO SALAD WITH CHORIZO, AIOLI, AND SCALLIONS
Steps:
- Preheat oven to 450°. Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 20-25 minutes. Drain and return to pot to dry out; let cool. Transfer to a rimmed baking sheet and flatten with your hands or the bottom of a mug. You want the skins to tear to expose some flesh; some may fall apart.
- Meanwhile, heat ¼ cup vegetable oil in a medium skillet over medium-high. Cook onion, stirring occasionally, until soft, about 5 minutes. Add chorizo; cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes. Transfer to a fine-mesh sieve set over a measuring cup. Drain, pressing on solids, until you have about ¼ cup chorizo oil. Add ½ cup vegetable oil to chorizo oil to make ¾ cup total; set chorizo mixture aside separately.
- Whisk egg yolk, garlic, and 1 tsp. water in a medium bowl to combine. Whisking constantly, gradually drizzle in chorizo oil, drop by drop at first; keep whisking until aioli is thickened and smooth. Whisk in lemon juice; season with salt.
- Drizzle potatoes with remaining 2 Tbsp. vegetable oil and turn to coat; season with salt. Roast, tossing once, until golden and crisp on outer edges, 20-25 minutes; season with salt.
- Toss potatoes, aioli, half of scallions, and reserved chorizo mixture in a large bowl; season with salt if needed.
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