My mom’s go-to potato was baked, easy as can be and the same every time. I like to toss chunks of potato with oil, salt and pepper, and roast them until they are crusty and brown. They can be combined with spices and aromatics to create more complex dishes.
Complex doesn’t mean difficult: Here, sweet potatoes and fresh chorizo bring flavor, color and complexity with very little effort.
The key here is to buy flavorful, fresh chorizo. Also, when you’re peeling the sweet potatoes, peel all the way down to the bright orange flesh, removing any lighter-colored flesh closest to the skin; it will discolor as the potato cooks.