Ingredients 2 pounds small yukon gold, red or fingerling potatoes (about 1 1/2 to 2 inches in diameter) 3 oz. Imperial Dry-Cured Chorizo, casing removed, thinly sliced 1/4 cup extra-virgin olive oil 1/4 cup freshly squeezed juice from 2 to 3 lemons, plus more to taste 1/3 cup roughly chopped shallots fresh chopped parsley Kosher salt and freshly ground black pepper Directions In a large bowl, combine potatoes, oil, chorizo, shallots, salt and pepper Divide across 3-4 large squares of heavy…