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1
Heat the oven to 450u00b0 F with racks in the upper and lower thirds and place 2 sheet pans in the oven to warm. (Note: Later you will pour vinegar into this pan to release the potatoes, so be sure to use a pan with a lip.)
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2
Put your sliced potatoes in a medium bowl along with the 2 tablespoons of the olive oil and the salt and pepper, and toss to mix.
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3
Pull the warmed sheet pans out of the oven and spread the sliced and seasoned potatoes as evenly as possible over them in a single layer.
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4
Put the pans back into the oven and roast the potatoes for 15 minutes on one side. Flip the potatoes (if they're still very pale underneath or sticking a lot, feel free to leave them a few minutes longer before flipping). Rotate the pans, and roast the potatoes for 8 minutes on the other side.
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5
Meanwhile, slice the onion in half, then thinly slice each half. Thinly slice the garlic cloves.
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6
Put the remaining 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the chorizo and saute it for 30 seconds.
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7
Add the onion and garlic and lower the heat to medium and saute everything for about 5 minutes, until the onion is just starting to turn translucent.
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8
Add 1 1/2 tablespoons of vinegar to the saute pan and stir for 30 seconds before removing the pan from the heat.
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9
After the potatoes have roasted till golden on both sides and are tender, broil them for 3 or 4 minutes until they are nicely crisped on top.
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10
Drizzle the remaining 2 tablespoons vinegar over the potatoes on the sheet pan, then use the back side of a spatula to scrape the potatoes off the pans.
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11
Put the potatoes into a medium-sized bowl with the sauteed chorizo, onions, garlic, and parsley. Toss.
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12
Taste, adjust the seasoning and vinegar to your liking, and serve.
