Crazy-Good Smashed Potato Salad

Scrub potatoes leaving the skin on, unless you are using sweet potatoes. If using sweet potatoes peel them and slice into 1 1/2″ disks. Bring a pot of water to boil, drop the potatoes in and reduce heat to medium. Cook potatoes until they can just be pierced with a fork, usually 10-15 minutes depending on the size of the potatoes. Sweet potatoes will take less time than waxy potatoes. When the potatoes are done, put them in a colander to drain.

While the potatoes are cooking, heat a skillet over medium-high heat, add a tablespoon of olive oil. When oil is hot add chorizo and saute for about 5 minutes, until done. Remove it from the pan and allow to drain on a paper towel-lined plate.

Add onions to the pan and saute until done, about 5 minutes. Season with half of the Spanish paprika and salt and pepper. Remove from heat and combine with chorizo. Set aside.

When the potatoes are cool enough to handle spread a clean dish towel on the counter and put the potatoes on one half of the dish towel a few inches apart from each other. Cover the potatoes with the other half of the dish towel. Using the heel of your hand smash down on each of the potatoes until they are about 1/2″ thick.

Heat the grill to medium high. If you are cooking sweet potatoes turn down the grill just a smidge. Put the garlic and remaining olive oil in a small bowl. Dunk each smashed potato briefly in the oil and then place on a grill pan set the grill pan on a cookie sheet to catch any drips of olive oil. Scoop up any bits of garlic left and scatter over the smashed potatoes. Season with salt and pepper and the remaining half of the Spanish paprika.

Put the grill pan on the grill and grill 6 to 8 minutes on each side. When you turn the potatoes, season with more salt and pepper and sprinkle with grated Parmesan cheese. When you remove them from the grill immediately sprinkle with shredded Manchego cheese.

Arrange the potatoes on the bottom of a scooped serving platter or very shallow salad bowl. Top with a layer of sauteed onions and chorizo. Surround them with the lettuce and top with the avocado, tomatoes, roasted red peppers, green onions and cilantro. Serve with squeezes of lime, salsa and sour cream are optional.