SMASHED POTATO SALAD WITH CHORIZO, AIOLI AND SCALLIONS

Smashed potato salad with chorizo, aioli and scallions image

Number Of Ingredients 9

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2 pounds small waxy red skinned potatoes
2 pinches kosher salt to taste
1 cup canola oil
3/4 pound fresh chorizo or hot italian sausage casings removed
1 piece large egg yolk
1 clove garlic
2 teaspoons fresh lemon juice
3 scallions thinly sliced
1 medium onion, finely chopped

Steps:

Preheat oven to 450F. Place potatoes in a large pot, pour in cold water to cover, add salt and a pinch of baking soda and simmer till fork tender, 20-25 minutes. Drain and return to pot to dry out and then let cool.
Transfer to a rimmed baking sheet and flatten with meet pounder. The skin should tear to expose some flesh.
Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Cook onion, stirring until soft, add chorizo, until browned about 5-7 minutes. Transfer to a fine sieve, drain, pressing on solids until you have about 1/4 cup chorizo oil. Add 1/2 cup vegetable oil to chorizo oil to make 3/4 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 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 and season with salt. Roast, tossing once until golden and crisp on outer edges, 20-25 minutes and season with salt.
Toss potatoes, half of aioli, half of scallions and reserved chorizo mixture in a large bowl and season with salt if needed. Spread remaining aioli on a platter and arrange potato sale on top. Sprinkle with remaining scallions and serve.
Potatoes can be boiled and smashed 1 day ahead, covered and chilled. Aioli can also be made a day ahead, covered and chilled.