These Mexican potatoes with chorizo are a fantastic potato side dish to make on the griddle (or even in a skillet)! The potatoes are parboiled in a flavorful broth, and then sautéed with chorizo on the griddle for an easy griddle side dish recipe!
Sautéed potatoes can sometimes get a bad rap. Since potatoes are naturally pretty bland, you’ve really got to take the time to build flavor and texture, or else your potato side dish will fall flat.
But that wasn’t a concern with this flavor-packed chorizo potatoes recipe! We looked for every opportunity to add extra Mexican flavor to this griddle side dish, and the result was fantastic… so good that even my carb-conscious wife couldn’t resist sneaking bites of these Mexican griddle potatoes!
If you’re looking for a fantastic Blackstone potatoes recipe to try, or you need easy griddle side dishes to serve with your Blackstone fajitas or other Mexican dinners, then try these chorizo potatoes!
*Don’t have a griddle? No problem! Since a griddle is basically just a large skillet, you can easily make this Mexican potatoes recipe inside on the stovetop.
Ingredients for Chorizo Potatoes
You only need a few ingredients to make these chorizo Mexican potatoes, and most of them you probably already have in your pantry or fridge:
- russet potatoes
- chicken bouillon – Or you can substitute chicken stock instead, but I always have the Better than Bouillon Chicken Base in my fridge to add extra flavor to fried rice or other dishes.
- taco seasoning
- chipotles in adobo – *See my hack for this ingredient down below.
- chorizo – Use your favorite chorizo. For this recipe, I used the pork chorizo that comes in a tube shape. I typically prefer the Johnsonville chorizo links, because they’re not as mushy, but I wanted the extra moisture for this recipe.
- garlic – I used fresh, thinly sliced garlic but you can substitute jarred minced garlic if you wish.
How to Make Mexican Potatoes on the Griddle with Chorizo
The process to make these griddle potatoes is two-fold. First, you’ll parboil the potatoes in a flavorful broth, and then you’ll sauté them on the griddle with some chorizo. Here’s a closer look at how to make these awesome Mexican potatoes on the griddle:
Cut the Potatoes
Start by dicing the russet potatoes into bite-sized cubes that are about 1/2″ in size. (You can peel the potatoes first if you wish, but I prefer to leave the skins on). The key here is uniformity, ensuring that each piece cooks evenly on the griddle.
Parboil the Potatoes
Next, I chose to parboil the potatoes in a mixture of chicken stock, taco seasoning, and chipotles in adobe to try to incorporate as much flavor as possible. You can also cook the potatoes on the griddle without parboiling first, but since you won’t be able to add the extra flavor that you get from the liquid, you may not get the same result.
You can tell in the picture below that the broth is rich and flavorful based on the color. This makes such a big difference versus just boiling the potatoes in water. But be sure to not use too much water when boiling the potatoes, so that you have a more concentrated broth. For the size of my pot and two large potatoes, three cups of water was perfect.
When the potatoes are parboiled, or about 50% done, remove the pot from the heat and allow the potatoes to cool down a bit in the broth, about 15 minutes. This allows the potatoes to absorb even more flavor. Then, strain the potatoes and set to the side until later.
*TIP – You don’t want to overcook your potatoes at this point, because then you’ll have mashed or mushy potatoes on the griddle. Aim to only cook them until about half-way done.
Chipotles in Adobo Tip:
Only need 1-2 peppers out of the can? Instead of throwing away the leftover peppers, empty the can into a Ziploc bag, label the bag with a permanent marker, and store it in the freezer. When you need a small amount for recipes like this one, you can use a knife to cut off a few peppers to use, and return the bag to the freezer. That way, you’ve always got the smoky peppers on hand.
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