- 2 pounds small yukon gold, red or fingerling potatoes (about 1 1/2 to 2 inches in diameter)
- 3 oz. Imperial Dry-Cured Chorizo, casing removed, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed juice from 2 to 3 lemons, plus more to taste
- 1/3 cup roughly chopped shallots
- fresh chopped parsley
- Kosher salt and freshly ground black pepper
- In a large bowl, combine potatoes, oil, chorizo, shallots, salt and pepper
- Divide across 3-4 large squares of heavy duty foil, crimp foil closed.
- Place packets on grill, over indirect heat. Cook, rotating every 10 mins until potatoes are tender. Finish over direct heat for 5 minutes to caramelize.
- Open packets, lightly flatten potatoes to soak up juices, season and sprinkle with fresh parsley.
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Grilled Potato & Chorizo Salad | Grill & Chill Mantry