- 2 lb medium boiling potatoes, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 2 fresh jalapeño chiles
- 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
- 1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips
- 1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)
- 3/4 cup dry white wine
- Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
- Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
- Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.